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Portobello Mushrooms with Prosciutto di Parma and Goat Cheese

Yield: 4 portions

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Portobello Mushrooms with Prosciutto di Parma and Goat Cheese

Ingredients

  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 4 large portobello mushrooms, stems removed
  • 1/2 teaspoon salt
  • 8 oil-packed sun-dried tomatoes, drained, coarsely chopped
  • 3/4 cup crumbled goat cheese
  • 8 thin slices (about 4 ounces) Prosciutto di Parma
  • 1 tablespoon minced fresh sage

Directions

  1. In a small saucepan over low heat, warm oil; sauté garlic until fragrant, about 4 minutes.
  2. Remove from heat; set aside.
  3. Prepare a gas or charcoal grill to cook on medium heat.
  4. oil the grill rack.
  5. Brush both sides of mushrooms with the garlic oil, sprinkle with salt and place on grill, gill side down, in the center of the grill; cover.
  6. Grill until they give off their juices, about 3 minutes.
  7. Turn mushrooms; top with tomatoes and cheese.
  8. Cover; grill until cheese melts, about 3 minutes.
  9. Remove to serving plates, drape Prosciutto di Parma slices over the mushrooms.
  10. Sprinkle with sage and serve.

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