Serves 4
254 kcal per serving
Ingredients
- 8 large portobello mushrooms
- 4 slices of prosciutto
- 200 g mozzarella cheese, grated
- Basil
- Olive oil
- Mâche salad
- 1/2 dl pine nuts, roasted
Method
- Clean the mushrooms, then remove the stems.
- Place the prosciutto slices on 4 of the mushrooms.
- Top each with a big handful of the mozzarella cheese, then basil leaves.
- Cover with the remaining mushrooms and press hard.
- Heat a frying pan.
- Brush the mushrooms with a little olive oil and grill in the pan, turning after a few minutes, until the cheese has melted and the mushrooms have softened.
- Place the salad on serving plates.
- Drizzle with a little olive oil, then season with salt and pepper.
- Place the mushrooms on top, then sprinkle with the pine nuts over.
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