Grilled Mushrooms With Melted Fontina and Prosciutto

May 10, 2023May 10, 20230 1

Grilled Mushrooms With Melted Fontina and Prosciutto - A Simple and Tasty Recipe for Any Occasion

by The Chefin Appetizer

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

280

Sugar

Fat

24g

Grilled Mushrooms With Melted Fontina and Prosciutto is a delicious appetizer that is perfect for any occasion. Whether you're hosting a party or just looking for a tasty snack, this recipe is easy to make and sure to satisfy. The grilled portabella mushrooms are soft and juicy, while the melted Fontina cheese and prosciutto add a rich and indulgent flavor. This recipe is perfect for mushroom lovers and cheese lovers alike, and is a great way to enjoy a healthy and flavorful appetizer.

Instructions

1.	Preheat the grill to medium-high heat.
2.	Clean the mushrooms and remove the stems. Brush them with olive oil.
3.	Place the mushrooms on the grill and cook for 4-5 minutes on each side, or until soft.
4.	Cut the prosciutto and Fontina cheese into slices.
5.	Add a slice of Fontina cheese to each mushroom and top with a slice of prosciutto.
6.	Cook for an additional 2-3 minutes, or until the cheese is melted.
7.	Sprinkle parsley on top of each mushroom and serve hot.

PROS

This recipe is incredibly easy to make, with only a few ingredients and steps required.

The melted Fontina cheese and prosciutto give a delicious and indulgent flavor to the mushrooms.

Grilling the mushrooms makes them soft and juicy.

CONS

Mushrooms can be an acquired taste for some people.

The prosciutto and cheese add calories and fat to the recipe.

HEALTH & BENEFITS

Mushrooms are low in calories and fat, while still being a good source of fiber, vitamins, and minerals.
Fontina cheese is a good source of calcium and protein.
Prosciutto is high in protein and iron.
Parsley is rich in vitamins C and K.

	4 large portabella mushrooms
	3 tablespoons olive oil
	4 slices prosciutto
	4 slices Fontina cheese
	2 teaspoons parsley , finely chopped