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Ingredients
- 4 Portobello mushrooms
- 8 Large slices good quality proshutto (not sliced too thin)
- 2 Chili peppers (I like Serrano depends how spicy you want them)
- 2 Cloves of garlic
- 2 tbs of olive oil
- Salt and pepper
Method
- 1. Mince the chilies and the garlic and add to the olive oil in a small mixing bowl. Allow to infuse for at least 15 minutes. Go light your lumpwood charcoal and optionally soak your woodchips - no gas or brickets please.
- 2. Remove the stems of the mushrooms.
- 3. Place the four mushrooms on a board so that the underside is visible.
- 4. Using a teaspoon sprinkle the chili garlic mixture evenly onto each mushroom. Season with salt and pepper.
- 5. Now wrap each mushroom in 2 slices of proshutto, try to cover the entire underside of the mushroom, this way none of the filling will fall out on the grill. The most effective way is using a criss-cross method with the ends of the proshutto meeting on the outer part of the mushroom.
- 6. Your coals should be just about ready by now.
- 7. Place each mushroom topside down over a medium fire for about 10 minutes or until the proshutto becomes just crispy.
- 8. Flip them over and repeat.
- 9. Serve once crispy all over. Enjoy.
