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

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