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Grilled Mushrooms with Sage, Parmesan & Prosciutto

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Serves four to six as an appetizer.

  • by from Fine Cooking
    Issue 10

Portobellos or large shiitakes are ideal for this recipe, but good-size button mushrooms will work just as well.

  • 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)

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.

nutrition information (per serving):
Calories (kcal): 180; Fat (g): fat g 15; Fat Calories (kcal): 133; Saturated Fat (g): sat fat g 3; Protein (g): protein g 9; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 780; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 1;

Photo: Susan Kahn

This recipe is wonderful.SImple and easy, perfect for a quick meal after a busy day. My husband doesn't like sage so I used fresh rosemary. He ate it all and told me to write down this recipe so I don't forget it! Served it with grilled peppers and a loaf of french bread. There were no leftovers.

This is a simple recipe and can be modified to meet your needs. I usually use button mushrooms and do them in the oven. You can soften them upside down in the oven, let them cool, stuff them and refrigerate until ready to serve. Then just heat them through until the cheese melts.

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