• Turkish bread
  • Olive oil cooking spray
  • 8 thin slices Prosciutto
  • 4 large flat Mushrooms, stalks trimmed
  • 1/2 cup Hommus dip
  • 60g Baby Rocket lettuce

I substituted Cabbage for the rocket, since I already had it for the Bitzer Salad. This was the only change to ingredients -- at least the only one I had planned beforehand.


  1. Cut two 10cm (or the diameter of the mushrooms) lengths of the Turkish bread, and split them in half. Spray both sides of these slices with oil.
  2. Wrap each mushroom with two slices of Proscuitto and pin them down with a toothpick. Also spray these with oil.
  3. Preheat a barbeque plate (I used a griller) on full-power, then turn down to medium. Cook the mushrooms and bread slices for 2-3 minutes each side or until the Mushroom is tender and the bread is toasted.
  4. Spread the bread with a tablespoon of the hommus and top with the rocket/cabbage.
  5. Remove the toothpicks (I didn't do this, because I thought the parcels would fall apart -- I should have warned the guests they were still in, though) and place the mushroom parcels atop the rocket/cabbage. Season with salt and pepper to taste.

Enjoy. :)