Recipe by CountryLady
Rob Feenie, a regular on Food TV Canada, owns the Luminiere Tasting Bar in Vancouver - this is one of his most popular dishes!
Top Review by conniecooks
This is absolutely delicious, I can't leave well enough alone, so I brushed the mushroom caps with vinaigrette as well, and left the gills intact. I added the juice from them back into the vinaigrette. I also sauteed the prosciutto in a nonstick pan till a bit crispy. I served it to my oldest dearest friend, and she wanted the recipe, so it must be fabulous. Of course Country Lady, is a fabulous chef so what you would you expect?
- 4 large portabella mushrooms
- 1⁄3 cup extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 garlic clove, thinly sliced
- 8 sprigs fresh thyme
- 2 bunches spinach (or 1 of each) or 2 bunches arugula (or 1 of each)
- 5 ounces thinly sliced prosciutto
- 1⁄2 cup shaved parmesan cheese (or goat cheese or feta)
- 2 tablespoons balsamic vinegar
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄4 cup extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
Directions See How It's Made
- MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
- Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
- Brush small roasting pan with some of the oil& sprinkle with half the salt.
- Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
- Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
- Roast in preheated 450F oven until tender, about 10 minutes.
- Let cool; discard garlic& thyme.
- This may be refrigerated for up to 3 days.
- VINAIGRETTE: Whisk vinegar with mustard.
- Slowly drizzle in the oil, whisking continuously, until emulsified.
- Whisk in seasonings.
- This can be made ahead& refrigerated for up to 3 days.
- ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
- Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.