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Michele Scicolone's Grilled Mushrooms with Melted Fontina and Prosciutto

These are a wonderful first course to a special dinner.

4 large portobello mushrooms
About 3 tablespoons olive oil
4 thin slices prosciutto
4 thin slices Italian fontina cheese, rind removed
2 teaspoons chopped fresh Italian parsley

Preheat grill or broiler. Set rack 4 to 5 inches from heat source.

Wipe mushrooms clean with damp paper towel. Remove stems for other use. Brush mushrooms on both sides with oil. Grill or broil mushrooms, caps toward source of heat, until tender and slightly browned, about 5 minutes. Turn and grill other side.

Place slice of prosciutto and slice of cheese inside each mushroom cap, folding to fit. Grill or broil 1 minute longer, until cheese is slightly melted. Sprinkle with parsley and serve immediately. Makes 4 servings

"A Fresh Taste of Italy"

Thursday, March 15, 2001



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