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Portabello Mushroom with Leerdammer and Prosciutto Crisp

Portabello Mushroom with Leerdammer and Prosciutto Crisp
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  • 10 Minutes

  • Medium

  • slices

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Portabello Mushroom with Leerdammer and Prosciutto Crisp

Portions:

4

Enjoy at:

Lunch, Dinner

Instructions:

1.Lightly oil a baking tray and add the mushrooms. Season with black pepper and grill under a hot grill for about 3 minutes until the mushrooms are just tender. 2.Tear the Leerdammer slices in half and place a piece on top of each mushroom. Tear the Parma ham in halfand place a piece on top of the cheese. Grill again for 1-2 minutes until the cheese has melted and the ham is crisp. Serve with fried eggs, crusty bread, and a little rocket.

Ingredients

  • 2 Leerdammer Original slices

  • 1 tbsp olive oil

  • 4 large Portobello mushrooms

  • Freshly ground black pepper

  • 2 slices of Parma ham

  • 4 eggs, fried

  • Crusty bread and a little rocket to serve

#ENJOY Do the Twist!

Why not try Leerdammer Light or Toastie slices as an alternative?

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#ENJOY