Antipasto recipes

Serves 6

• 6 large field mushrooms
• 2 tbls olive oil
• 1 leek, thinly sliced
• 4 cloves garlic, finely chopped
• 6 slices prosciutto, finely chopped
• ¼ cup chopped flat-leaf parsley
• ½ cup fresh breadcrumbs
• 2 tbls grated Parmesan cheese

• Remove the stems from the mushroom cups and place on a tray. Finely chop the stems.
• Heat the oil in a pan and fry the mushroom stems, leek, garlic and prosciutto for 5 minutes or until the leek is cooked; add the parsley.
• Fill the mushroom cups with the mixture, and then sprinkle the breadcrumbs and Parmesan over the top.
• Grill, barbecue (lid down)  or bake the mushrooms until softened and the crumbs are lightly browned.