Prosciutto mushroom cheese thingy

[Miss Phode]

I had this awsome appetizer at an italian restaurant last week, and I want to try to copy it, but I need some help. It was proscuitto wrapped around marinated portabello mushrooms and provolone cheese. It was baked (I think) and the proscuitto was crispy, and the cheese and mushrooms were warm and melty. Does anyone have advice for making this? What temp should I set the oven at, what should I marinate the mushrooms in? Thanks guys!

[Pau]

I´d cut and cook the prosciutto in the microwave between two baking paper sheets. The prosciutto will be crispy and the paper will get all the prosciutto´s fat.

Then I´d cut in little cubes the provolone, toss with the prosciutto and fill the mushrooms with it.

Then I´d grill them in the oven for 15 minutes (medium temperature or the mushrooms won´t be soft).

[NulloModo]

marinated mushrooms will already be soft. I know costco sells them, and the brand I have picked up from there is tasty and Atkins friendly out of the jar. If you want to do them on your own, I'd leave them overnight in a vinegar, italian spices, olive oil type solution, maybe even leave them longer to really let it all work in.

[not2late]

Re: Prosciutto mushroom cheese thingy

I had this awsome appetizer at an italian restaurant last week, and I want to try to copy it, but I need some help. It was proscuitto wrapped around marinated portabello mushrooms and provolone cheese. It was baked (I think) and the proscuitto was crispy, and the cheese and mushrooms were warm and melty. Does anyone have advice for making this? What temp should I set the oven at, what should I marinate the mushrooms in? Thanks guys!

What I would do is lay out a strip of the proscuitto. Then at one end, put strip or two of the marinated portabello and strip of the cheese. Roll it like a cigar. Place them in a single layer on a baking sheet and bake at 375 to 400 degrees F, until the proscuito is crisp. Experiment with another batch and cook them on a wire rack on top of the baking sheet to see if that will crisp them up further.

I second Nullo, in that I've seen jars of marinated portabellos in the warehouse-club stores.

The other alternative is the next time you go to that restaurant ask the waiter if the chef can give you the recipe for them. Otherwise, take a plastic sandwich bag with you and slip one of them into it. When you get home, you can dissect it and see how they put it together....