from Martha Stewart:
Portabella Mushrooms, stems removed
Olive Oil
Salt and Pepper
1 T pesto per mushroom
1 piece proscuitto per mushroom
3-4 pieces of good parmesan, shaved with a veggie peeler, per mushroom
Clean mushrooms with a damp cloth. Drizzle both sides with olive oil, and salt and pepper. Grill for Place gill-side down on a hot grill for 3 min. Flip, spoon in pesto, add proscuitto and parmesan, cover, and grill for an additional 3-4 min. Enjoy!
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