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Ingredients
Portobello Mushrooms with Goat Cheese and Ham
- Ingredients
- 8 large Portobello Mushroom
- 200 grams Goat cheese
- 8 thin slices Serrano hams (or prosciutto)
- 1 Tbsp vegetable oil
- 1 bunch Arugula
- 2 Tbsps balsamic vinegar
- salt
- peppers
Wipe mushrooms with a towel and remove the stems carefully. Set mushroom tops aside with the gills facing up and chop the stems finely. Sprinkle the chopped stems in the mushroom tops. Cut the goat cheese into thin slices and lay on the mushroom tops. Place ham slices next to each other on work surface, cover with cheese, put the mushrooms over the cheese slices fold ham around the mushrooms to tightly wrap.
Rinse the lettuce, trim and spin dry. Spread over 4 appetizer plates.
Cook mushrooms in a hot pan in a little oil on both sides over medium heat until the cheese melts, about 5 minutes. Arrange the mushrooms on the salad. Pour the balsamic vinegar and 2 tablespoons of water in the pan and add the remaining oil. Bring to a boil and drizzle over the salad. Serve immediately.