Portobellos with Prosciutto and Fontina

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To make this dish vegetarian, omit the prosciutto. Or, replace the sun-dried tomatoes with chopped grilled vegetables warmed in a fry pan over medium heat until heated through; then top with the cheese and finish grilling.


  • 6 Tbs. olive oil  
  • 4 garlic cloves, crushed 
  • 8 large portobello mushrooms, stems removed 
  • 16 sun-dried tomatoes in oil, drained and coarsely chopped 
  • 4 thin slices prosciutto, cut in half crosswise 
  • 6 oz. fontina cheese, thinly sliced 
  • 2 Tbs. minced fresh sage 


Prepare the garlic oil
Prepare a medium-hot fire in a grill. If using a gas grill, turn one burner on low and the other burner(s) on high. If using a charcoal grill, spread the coals into a slope.

In a small saucepan over low heat, combine the oil and garlic and warm gently, about 5 minutes. Remove from the heat and set aside.

Grill the mushrooms
Lightly oil the grill rack. Brush the mushrooms all over with the garlic oil, then place, gill side down, in the center of the grill between the hot and cool areas and cover the grill. Cook until the mushrooms give off their juices, about 3 minutes. Turn each mushroom over, divide the sun-dried tomatoes equally among them and cover each with a piece of prosciutto. Cover the grill and cook for 2 minutes. Top the mushrooms evenly with the cheese, cover the grill and cook until the cheese melts, about 1 minute more.

Transfer the mushrooms to individual plates, sprinkle with the sage and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).

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