Portobellos With Prosciutto And Fontina
Fire up the grill and get ready to impress with these flavorful Grilled Portobello Mushrooms. Stuffed with a savory mixture of sun-dried tomatoes, prosciutto, and fontina cheese, these mushrooms are a delicious and elegant addition to any summer cookout. Each bite is bursting with rich, smoky flavors that are sure to delight your taste buds. Let's get grilling!
— Constant Cookbook
Ingredients
- 6 Tbs. olive oil
- 4 garlic cloves, crushed
- 8 large portobello mushrooms, stems removed
- 16 sun-dried tomatoes in oil, drained and coarsely chopped
- 4 thin slices prosciutto, cut in half crosswise
- 6 oz. fontina cheese, thinly sliced
- 2 Tbs. minced fresh sage
Instructions
- <b>Prepare the garlic oil</b>
- Prepare a medium-hot fire in a grill. If using a gas grill, turn one burner on low and the other burner(s) on high. If using a charcoal grill, spread the coals into a slope.
- In a small saucepan over low heat, combine the oil and garlic and warm gently, about 5 minutes. Remove from the heat and set aside.
- <b> Grill the mushrooms</b>
- Lightly oil the grill rack. Brush the mushrooms all over with the garlic oil, then place, gill side down, in the center of the grill between the hot and cool areas and cover the grill. Cook until the mushrooms give off their juices, about 3 minutes. Turn each mushroom over, divide the sun-dried tomatoes equally among them and cover each with a piece of prosciutto. Cover the grill and cook for 2 minutes. Top the mushrooms evenly with the cheese, cover the grill and cook until the cheese melts, about 1 minute more.
- Transfer the mushrooms to individual plates, sprinkle with the sage and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
Yield
Serves 4.
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