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Distinctly Delicious Recipes
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Portobello Mushrooms with Prosciutto di Parma PDO and Goat Cheese
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Ingredients

     3 tablespoons olive oil
     2 cloves garlic, crushed
     4 large portobello mushrooms, stems removed
  ½ teaspoon salt
8 oil-packed sun-dried tomatoes, drained, coarsely chopped
¾ cup crumbled goat cheese
8 thin slices (about 4 ounces) Prosciutto di Parma PDO
1 tablespoon minced fresh sage

Directions

In a small saucepan over low heat, warm oil; sauté garlic until fragrant, about 4 minutes. Remove from heat; set aside.

Prepare a gas or charcoal grill to cook on medium heat. Lightly oil the grill rack. 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. Grill until they give off their juices, about 3 minutes.

Turn mushrooms; top with tomatoes and cheese. Cover; grill until cheese melts, about 3 minutes.

Remove to serving plates, drape Prosciutto di Parma slices over the mushrooms.

Sprinkle with sage and serve.

Serves four.

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FUNDED BY THE

EUROPEAN UNION.

 THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

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