Photo: Mike Kenneally
Portobellos with Prosciutto and Fontina
7 ingredients
Serves 4.
openrecipes
To make this dish vegetarian, omit the prosciutto. Or, replace the sun-dried tomatoes with chopped grilled vegetables (see related recipe at left) warmed in a fry pan over medium heat until heated through; then top with the cheese and finish grilling.
Estimated Nutrition (whole recipe, rough)
275
Calories
11g
Protein
23g
Fat
9g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Tbs. olive oil
- 4 garlic cloves, crushed
- 8 large portobello mushrooms, stems removed
- 16 sun-dried tomatoes in oil, drained and coarsely chopped
- 4 thin slices prosciutto, cut in half crosswise
- 6 oz. fontina cheese, thinly sliced
- 2 Tbs. minced fresh sage
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes