PORTOBELLO MUSHROOMS

Substitute any other vegetables that you like for the topping. If you have any vegetarians in the group, leave out the prosciutto: It is delicious without it!
Difficulty:
3/5
Prep time:
20 min
Cook time:
12 h +
Serves:
6-8

INGREDIENTS

  • 2 red peppers, roasted
  • 8 medium portobello mushrooms
  • 1 100g block Parmesan cheese
  • 8 thin slices prosciutto
  • 8 cherry tomatoes, halved
  • 1/2 cup pesto sauce

DIRECTIONS

  1. Preheat barbecue on HIGH heat. Place red peppers on the grill, and char on all sides, turning as needed. Remove from the barbecue, and cool on a chopping board. When cool enough to handle, peel off the black skin, remove stem and seeds and slice.
  2. To prepare Parmesan cheese, use a vegetable peeler to cut long slices of cheese off of the block.
  3. To prepare portobello mushrooms, remove stems and set aside (use stems later to make a soup or mushroom sauce).
  4. Brush smooth top of mushroom cap with olive oil. Spread 1 teaspoon of pesto over gill side of mushroom cap. Top with a slice of prosciutto, a slice of Parmesan cheese, 2 pieces of cherry tomato and 2 slices of roasted red pepper.
  5. Place the mushrooms on the barbecue and reduce heat to MEDIUM. Cook for 5 – 7 minutes, until tender-crisp.