Parmesan, prosciutto and grilled mushrooms

For this recipe you can take as portobellos and large shiitakes, as well as middle size button mushrooms.

List of ingredients

  • 1/4 cup freshly grated Parmesan cheese
  • 3 oz. prosciutto, sliced and chopped fine
  • 1 tsp. minced fresh sage, or 1/2 tsp. crumbled dry sage
  • 1/3 cup olive oil
  • Juice of 1 lemon
  • 1 lb. small portobello, large shiitake, or large button mushrooms (or a combination), stemmed and wiped clean
  • Salt and freshly ground black pepper to taste
  • Mixed salad greens (optional)Calories (kcal) : 180
  • Fat Calories (kcal): 133
  • Fat (g): 15
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 15
  • Sodium (mg): 780
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 9

Cooking process

  1. Mix Parmesan, prosciutto, sage, and 2 tbs. of the olive oil and leave for some time.
  2. Mix the rest of the oil with the lemon juice and brush it on the mushrooms. Season them with salt and pepper.
  3. Put the mushrooms, gill side down, on the grill over medium heat. Turn after about 3 to 4 min. Grill another 3 to 4 min. until the juices begin to run and the mushrooms begin to soften. Move the mushrooms to the side of the grill.
  4. Put some of the Parmesan mixture into each mushroom. Cover the grill and let the mushrooms cook slowly for another 4 to 5 min. until the cheese has melted slightly.
  5. Serve warm, alone as an hors d’oeuvre or on mixed greens as a first course.

If you like mushrooms, try also this Pickled mushroom recipe

Parmesan, prosciutto and grilled mushrooms

Bon Appetit!

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Parmesan, prosciutto and grilled mushrooms