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!
Prep time:
20 min
Cook time:
12 h +


  • 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


  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.