Serves: 8
Preparation Time: 0:20
Per Serving: 150.2 Calories; 9.1g Fat (51.5% calories from fat); 8.6g Protein; 10.8g Carbohydrate; 15mg Cholesterol; 513mg Sodium
Recipe By: Kris Schumacher
Substitute any other vegetables that you like for the topping. If you have any vegetarians in the group, leave out the prosciutto: It is delicious without it!
Ingredients:
-
2 red peppers, roasted
-
8 medium portobello mushrooms
-
1 100g block Parmesan cheese
-
8 thin slices prosciutto
-
8 cherry tomatoes, halved
-
1/2 cup pesto sauce
Steps:
- Preheat barbecue on HIGH heat. Place red peppers on the grill, and char on all sides, turning as needed. Remove from barbecue, and cool on a chopping board. When cool enough to handle, peel o¬ the black skin, remove stem and seeds and slice.
- To prepare Parmesan cheese, use vegetable peeler to cut long slices of cheese off of the block.
- To prepare portobello mushrooms, remove stems and set aside (use stems later to make a soup or mushroom sauce.).
- Brush smooth top of mushroom cap with olive oil. Spread 1 teaspoon of pesto over gill side of mushroom cap. Top with a slice of prosciutto, slice of Parmesan cheese, 2 pieces of cherry tomato and 2 slices of roasted red pepper.
- Place the mushrooms on the barbecue and reduce heat to MEDIUM. Cook for 5-7 minutes, until tender-crisp.
