- Cherry tomatoes - 220 Grams (cut in half)
- fresh thyme leaves - 4 teaspoons
- olive oil - 2 items. spoons
- roasted garlic - 1 st. a spoon
- salt and freshly ground black pepper - - To taste
- Portobello mushrooms - 1.2 Kilogram
- Grated Cheese - 15 Grams
- ham - 4 Slices
- sauce pesto basil - 4 Art. spoons
Heat the grill to medium temperature. Mix the tomatoes, thyme, 2 teaspoons of olive oil, fried garlic, salt and pepper in a small bowl and mix. Set aside. Lubricate the top and bottom of each mushroom with the remaining oil. Sprinkle with salt and pepper and grill until the mushrooms are soft, about 4 minutes on each side. Put the mushrooms on the cutting board. Distribute the tomato mixture evenly on each fungus. Sprinkle with cheese. Arrange a slice of ham on each mushroom and 1 tablespoon of pesto sauce. Arrange 1 mushroom on each of the 4 plates and serve.
Servings: 4