Portobello Mushrooms with Prosciutto di Parma & Goat Cheese
3 tablespoons olive oil
2 cloves garlic, crushed
4 large portobello mushrooms, stems removed
½ teaspoon salt
8 oil-packed sun-dried tomatoes, drained,
¾ cup crumbled goat cheese
8 thin slices (about 4 ounces)
Prosciutto di Parma
1 tablespoon minced, fresh sage
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 in the center of the grill with the gill-side down; cover. Grill until they give off their juices, about 3 minutes.
Turn mushrooms and 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.
Makes about 4 portions