Portobellos with Prosciutto and Fontina

Portobellos with Prosciutto and Fontina

Portobellos with Prosciutto and Fontina


Serves 8

Details
  • Servings:   8
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • italian
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
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