Name: Prosciutto & rosemary mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 5 fresh rosemary sprigs, halved; 10 large (about 40g each) flat mushrooms, stems removed; Salt & freshly ground black pepper; 10 thin slices prosciutto; 18.20 gm olive oil

Prosciutto & rosemary mushrooms

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Ingredients:

5 fresh rosemary sprigs, halved
10 large (about 40g each) flat mushrooms, stems removed
Salt & freshly ground black pepper
10 thin slices prosciutto

Instructions:

Detached half of the leaves from the bottom of each rosemary sprig and roughly chop them. Arrange the mushrooms, stem-side up, in a roasting pan. Sprinkle with the chopped rosemary and season generously with salt and pepper. Wrap each mushroom in a piece of prosciutto, securing it with a rosemary sprig.
Preheat your oven to 180°C. Evenly coat the mushrooms with oil and roast in the preheated oven for 12-15 minutes until tender.
Serve the chicken alongside a flavorful rocket and almond pesto.

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