Large Portobello Mushroom with Goat Cheese and Serrano Ham
Large Portobello mushroom with goat cheese and serrano ham is a recipe featuring fresh ingredients from the mushrooms category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 large portobello gourmet mushrooms
- 200 g Goat cheese
- 8 thin slices of serrano ham (or Parma ham)
- 1 tbsp oil
- 1 bundle arugula
- 2 tbsp balsamic vinegar
- Salt
- Pepper
Instructions
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1.
Clean the mushrooms with a paper towel, carefully remove the stems, set the caps aside and finely chop the stems. Distribute the chopped stems into the caps. Slice the goat cheese thinly and place half on top of each cap. Arrange the ham slices side by side on a board, cover them with cheese, lay the mushroom caps on the cheese slices and fold the ham over the tops so that the mushrooms are tightly wrapped in cheese.
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2.
Wash, rinse, and dry the arugula, then divide among four appetizer plates.
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3.
Heat oil in a hot pan over medium heat and brown the mushrooms on both sides for about 5 minutes until the cheese melts. Distribute the mushrooms over the salad, pour the remaining fat into the pan, add balsamic vinegar and 2 tbsp water, bring to a quick boil, then drizzle over the salad and serve immediately.
