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1
Preheat the oven to 450F.
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2
Preheat an outdoor grill or indoor grill pan on high.
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3
Place the portobello mushrooms on a baking sheet.
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4
Season both sides with salt and pepper and arrange the mushrooms gill side up.
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5
Drizzle the gill sides with a little EVOO.
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6
Put them in the oven and roast for 12 minutes, or until cooked through.
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7
While the mushrooms are roasting, start the soup.
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8
Heat a soup pot over medium-high heat with 2 tablespoons of EVOO (twice around the pan).
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9
Add the onion, garlic, red pepper flakes, and thyme sprigs.
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10
Cook for 2 to 3 minutes, then add the chicken stock and bring up to a boil.
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11
Reduce heat to medium low and simmer the stoup for 10 minutes.
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12
Drizzle EVOO over the plum tomatoes and season them with salt and pepper.
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13
Place on the grill and char on all sides, about 5 minutes.
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14
Drizzle the slice of bread with a little EVOO, place on the grill, and cook until well marked on both sides, 2 minutes.
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15
Remove the tomatoes and bread slice from the grill and roughly chop.
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16
Add them to a blender with about one fourth of the simmering broth.
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17
Puree for about 1 minute.
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18
Add the tomato-bread puree to the simmering soup and continue to cook for 5 minutes.
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19
Once the mushrooms are cooked, top each one with a slice of prosciutto and a slice of mozzarella.
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20
Return the mushrooms to the oven to melt the cheese, about 2 minutes.
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21
To serve, ladle into bowls and garnish with about a tablespoon of pesto.
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22
Serve the prosciutto- and cheese-topped mushrooms alongside.
