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Portobellos or large shiitakes are ideal for this recipe, but good-size button mushrooms will work just as well.Serves four to six as an appetizer.
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)
how to make
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 them with salt and pepper.
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. Spoon 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. Serve warm, alone as an hors d’oeuvre or on mixed greens as a first course.
From Fine Cooking 10, pp. 24-29
August 1, 1995
photo: Susan Kahn
