Grilled mushrooms w/sage, parmesan and prosciutto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Parmesan cheese |
| 3 | ounces | Prosciutto sliced and finely chopped |
| 1 | teaspoon | Sage, minced or |
| ½ | teaspoon | Dried sage, crumbled |
| ⅓ | cup | Olive oil |
| Juice of 1 lemon | ||
| 1 | pounds | Small portobello or large shiitake or button mushrooms or a combo stemmed and wiped clean |
| Salt and pepper to taste | ||
| Mixed salad greens (opt) | ||
Directions
Combine the Parmesan, prosciutto, sage, and 2 tbs of the olive oil.
Set aside. Combine the rest of the oil with the lemon juice and brush it on the mushrooms. SEason with salt and pepper.
Put the mushrooms, gill side down, on the grill over medium heat. Turn after about 3-4 minutes. Grill another 3-4 minutes until the juices begin to run and the mushrooms begin to soften. Move the mushrooms to the side of the grill. Spoon some of the Parmesan mixture into each mushroom. Cover the grill and let the mushrooms cook slowly for another 4-5 minutes until the cheese has melted slightly. Serve warm, alone as an hors d'oeuvre or on mixed greens as a first course.
Fine Cooking August-September 1995 Submitted By DIANE LAZARUS On 08-24-95