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Italian   -   Grilled Mushrooms With Melted Fontina And Prosciutto   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 4 Large Portobello Mushrooms
  • 3 Tablespoons Olive Oil
  • 4 Slices Prosciutto
  • 4 Slices Fontina Cheese
  • 2 Teaspoons Parsley -- finely chopped
Directions Preheat grill or broiler. Remove stems from mushrooms. Brush mushrooms with olive oil. Grill for 5 minutes on both sides. Place a slice of prosciutto and cheese inside each mushroom cap folding the slices to fit. Grill or broil for 1 minute more or until cheese starts to melt. Sprinkle with parsley and serve.
Serves 4
Time to Make 0:00

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