Mushroom and prosciutto bruschetta
Mushroom and prosciutto are the perfect combination in this easy Italian dish that can be served as an appetizer, snack, or side dish. The meaty portobello mushrooms and bread slices are cooked at the same time on the grill, giving them a wonderful smoky, charred flavor that layers nicely with the salty, luscious prosciutto, a traditional Italian dry-cured ham. The mushrooms are drizzled with balsamic vinegar and topped with shaved Parmesan cheese, prosciutto, and fresh chives. When buying portobellos, look for ones that are firm and uniform in color and are free of spots or blemishes. This recipe easily doubles or triples if you’re serving a crowd.
4 large, stems removed
2 oz, halved crosswise
4 slice(s), (1/2 inch thick)
1 medium clove(s), halved crosswise
Reduced fat parmesan cheese
1 oz, wedge
1 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.