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Roasted Portabellos, Prosciutto & Vine Tomatoes
Serves 4
Ingredients
8 large portabello mushrooms
350g small vine tomatoes
extra virgin olive oil
2 garlic cloves, very thinly sliced
1 tsp dried mixed herbs
salt and pepper, to taste
8 slices prosciutto or speck
handful fresh micro herbs
crusty bread, to serve
Method
1 Preheat the oven to 200˚C.
2 Place mushrooms and tomatoes on a baking tray. Drizzle with olive oil and season with garlic, dried herbs, salt and pepper. Roast in the oven for 10 minutes.
3 Remove the mushrooms and tomatoes from the oven and pile a piece of prosciutto on top of each mushroom. Scrunch and fold so there are plenty of sticking-out-bits of prosciutto to get nice and crispy. Roast for a further 10 minutes, until the prosciutto is crisp and the mushrooms are fully cooked, beginning to brown and tomatoes are bursting.
4 Serve straight from the oven, scattered with micro herbs and a side of crusty bread.