Roasted Portabellos, Prosciutto & Vine Tomatoes
A light starter or snack served with crusty bread.
Ingredients
- 8 large portabello mushrooms
- 350 g small vine tomatoes
- 2 garlic cloves, very thinly sliced
- 1 tsp dried mixed herbs
- 8 slices prosciutto or speck
- Handful fresh micro herbs
- Extra virgin olive oil
- Salt and pepper, to taste
- Crusty bread for serving
Instructions
- Preheat the oven to 200˚C.Place mushrooms and tomatoes on a baking tray. Drizzle with olive oil and season with dried herbs, salt and pepper. Roast in the oven for 10 minutes.
- Remove the mushrooms and tomatoes from the oven and pile a piece of prosciutto on top of each mushroom. Scrunch it and fold it 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.
- Serve straight from the oven, scattered with micro herbs and a side of crusty bread.