Mushroom and Prosciutto Bruschetta

Total Time
19 min
7 min
12 min
Mushroom and Prosciutto are the perfect combination for this delicious Italian side dish.

portobello mushroom(s)

4 large, stems removed

white bread

4 slice(s), (1/2 inch thick)

garlic clove(s)

1 medium clove(s), halved crosswise

balsamic vinegar

2 tsp

reduced fat parmesan cheese

1 oz, wedge

Casa Italia Prosciutto

2 serving(s), halved crosswise, or other brand


1 Tbsp, fresh


  1. Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
  2. Lightly spray the mushrooms with nonstick spray and place on the grill rack. Grill, turning, until lightly browned and tender, about 10 minutes. Transfer the mushrooms to a plate; set aside.
  3. Lightly spray the slices of bread with nonstick spray and place on the grill rack. Grill until golden brown, about 1 minute on each side. Rub one side of each slice of bread with the cut side of the garlic.
  4. Slice the mushrooms and place on top of the bread; drizzle evenly with the vinegar. Using a vegetable peeler, shave the Parmesan over the mushrooms. Top each bruschetta with a piece of prosciutto and sprinkle with the chives; serve at once. Yields 1 bruschetta per serving.

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