Recipe: Portobello Mushroom Appetizer

Portobello Mushroom Appetizer

1 large portobello mushroom cap

Marinade:
1 cup olive oil
1/8 cup balsamic vinegar
1/8 cup sherry
Splash of lime juice
Splash of orange juice
Splash of Worcestershire sauce
Salt and pepper to taste

Topping:
1/4 lb. Serrano ham (or prosciutto), diced
1 Tbsp. minced garlic
1/2 Tbsp. Guajillo chile, chopped
1/2 Tbsp. parsley, chopped
1 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. sherry

Mix together all marinade ingredients and marinate mushroom cap for at least 2 hours.

Grill the mushroom until heated through.

Saute all topping ingredients together and pour on top of the grilled Portabello mushroom.