Spicy Proshutto Wrapped Portobello

1. 1

   1. Mince the chilies and the garlic and add to the olive oil in a small mixing bowl. Allow to infuse for at least 15 minutes. Go light your lumpwood charcoal and optionally soak your woodchips - no gas or brickets please.

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   2. Remove the stems of the mushrooms.

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   3. Place the four mushrooms on a board so that the underside is visible.

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   4. Using a teaspoon sprinkle the chili garlic mixture evenly onto each mushroom. Season with salt and pepper.

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   5. Now wrap each mushroom in 2 slices of proshutto, try to cover the entire underside of the mushroom, this way none of the filling will fall out on the grill. The most effective way is using a criss-cross method with the ends of the proshutto meeting on the outer part of the mushroom.

6. 6

   6. Your coals should be just about ready by now.

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   7. Place each mushroom topside down over a medium fire for about 10 minutes or until the proshutto becomes just crispy.

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   8. Flip them over and repeat.

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   9. Serve once crispy all over. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.