Preheat the oven to 180C/375F/Gas 4.
Heat the butter in a pan until foaming and fry the chopped mushroom stalks for 1-2 minutes, or until tender.
In a bowl, mix the mushrooms together with the rice and Dolcelatte cheese. Season with salt and freshly ground black pepper. Stuff the mushroom caps with the rice mixture and top with pine nuts.
Place the stuffed mushrooms on a baking tray and roast in the oven for ten minutes, or until the mushrooms are tender and the stuffing is golden-brown and bubbling.
In a small bowl, whisk together the lime juice, honey and olive oil and drizzle over the rocket leaves. Mix well to coat the leaves in the dressing.
To serve, place a stuffed mushroom on each of two serving plates and arrange the dressed rocket salad alongside.
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