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Portobello Mushrooms

Portobello Mushrooms


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!

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


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 off the black skin, remove stem and seeds and slice.

To prepare Parmesan cheese, use a 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.

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