Roast field mushrooms with smoked ham, provolone and basil

Roast field mushrooms with smoked ham, provolone and basil

Serves 4

Ingredients: 

8 large field mushrooms, trimmed

300grams provolone 

300grams smoked ham

1 bunch basil, chopped

50 ml extra virgin olive oil, reserve 20 ml

Method:

Simply season the mushroom, drizzle with olive oil, place the smoked ham and provolone on top and bake in a 180c oven until golden.

Mix the remaining oil with the basil, season and drizzle on top. 

The ham and provolone can be replaced with prosciutto, Serrano ham, mozzarella and feta respectively.

Serve with a fresh salad and maybe some sauté potatoes.