Portobellos with Prosciutto and Fontina

To make this dish vegetarian, omit the prosciutto. Or, replace the sun-dried tomatoes with chopped grilled vegetables (see related recipe at left) warmed in a fry pan over medium heat until heated through; then top with the cheese and finish grilling.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Portobellos with Prosciutto and Fontina
Review 1 for Portobellos with Prosciutto and Fontina
5 out of 5
5 out of 5
May 23, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Great and unique
May 23, 2011
I think 1 per person is enough. I used sliced mozzarella instead of fontina & left out the sundried tomatoes and it was great! I made it with Lime shrimp & cole slaw, both from the WS Grilling cookbook.
Pros: Adaptable, Impressive, Will Make Again