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Portobello mushrooms

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!

Ingredients :

  • 2 red peppers, roasted

  • 1 100g block Parmesan cheese

  • 8 thin slices prosciutto

  • 8 cherry tomatoes, halved

  • 1/2 cup pesto sauce

Steps :

  1. Preheat barbecue on HIGH heat. Place red peppers on the grill, and char on all sides, turning as needed. Remove from 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, 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.

Credit : Broil King BBQ

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