Mushroom and Prosciutto Bruschetta
- Total Time
Mushroom and Prosciutto are the perfect combination for this delicious Italian side dish.
portobello mushroom(s)4 large, stems removed
white bread4 slice(s), (1/2 inch thick)
garlic clove(s)1 clove(s), medium, halved crosswise
balsamic vinegar2 tsp
reduced fat parmesan cheese1 oz, wedge
Casa Italia Prosciutto2 serving(s), halved crosswise, or other brand
chives1 Tbsp, fresh
- Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
- 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.
- 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.
- 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.