Grilled Portobellos with Prosciutto

Grilled Portobellos with Prosciutto
  • 4 servings
  • 0:05 Preparation
  • 0:08 Cooking
  • 0:33 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 3

    garlic cloves, chopped

  • 1/2 cup
    (125 mL)

    prosciutto strips

  • 1/2 cup
    (125 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    chopped fresh tarragon

  • Salt and pepper to taste

  • 4

    big portobello mushrooms

Preparation

In a skillet, brown garlic 1 min. in hot oil.

In a bowl, mix garlic, prosciutto, second quantity of oil, tarragon, salt and pepper together. Let rest 20 min. at room temperature.

Preheat barbecue to medium.

Cut stems from mushrooms. Wipe mushrooms with a damp cloth.

Grill mushrooms, gill-side down, for 3 min.

Turn mushrooms over and fill with prosciutto mixture. Cook 4-5 min. more.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007