Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Parmesan cheese 1 lb Small portobello or
3 oz Prosciutto -large shiitake or button
-sliced and finely chopped -mushrooms or a combo
1 ts Sage, minced or -stemmed and wiped clean
1/2 ts Dried sage, crumbled Salt and pepper to taste
1/3 c Olive oil Mixed salad greens (opt)
Juice of 1 lemon

Combine the Parmesan, prosciutto, sage, and 2 tbs of the olive oil.
Set aside. Combine the rest of the oil with the lemon juice and brush
it on the mushrooms. SEason with salt and pepper.

Put the mushrooms, gill side down, on the grill over medium heat. Turn
after about 3-4 minutes. Grill another 3-4 minutes until the juices
begin to run and the mushrooms begin to soften. Move the mushrooms to
the side of the grill. Spoon some of the Parmesan mixture into each
mushroom. Cover the grill and let the mushrooms cook slowly for
another 4-5 minutes until the cheese has melted slightly. Serve warm,
alone as an hors d'oeuvre or on mixed greens as a first course.

Fine Cooking August-September 1995
Submitted By DIANE LAZARUS On 08-24-95

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