Ingredients

4 Portobello mushrooms

8 Large slices good quality proshutto (not sliced too thin)

2 Chili peppers (I like Serrano depends how spicy you want them)

2 Cloves of garlic

2 tbs of olive oil

Salt and pepper

Preparation

  1. Mince the chilies and the garlic and add to the olive oil in a small mixing bowl. Allow to infuse for at least 15 minutes. Go light your lumpwood charcoal and optionally soak your woodchips - no gas or brickets please.
  2. Remove the stems of the mushrooms.
  3. Place the four mushrooms on a board so that the underside is visible.
  4. Using a teaspoon sprinkle the chili garlic mixture evenly onto each mushroom. Season with salt and pepper.
  5. Now wrap each mushroom in 2 slices of proshutto, try to cover the entire underside of the mushroom, this way none of the filling will fall out on the grill. The most effective way is using a criss-cross method with the ends of the proshutto meeting on the outer part of the mushroom.
  6. Your coals should be just about ready by now.
  7. Place each mushroom topside down over a medium fire for about 10 minutes or until the proshutto becomes just crispy.
  8. Flip them over and repeat.
  9. Serve once crispy all over. Enjoy.