This is one of those recipes where you have to use shop bought mayonnaise as the home made version simply does not work when you put it in the oven.
You need:
- a portobello mushroom per person.
- 4 tablespoons of olive oil
- two cloves of garlic
- a handful of parsley
- 80 gr of serrano or iberico ham (diced) - you can also use parma ham
- 4 tablespoons of shop-bought mayonnaise
- a handful of fine breadcrumbs
- 1.5 tablespoons of red wine vinegar
- salt
Heat a frying pan or skillet (over high heat) Put the mushrooms on the pan, lower the heat and fry them on both sides (for 3-4- minutes on each side). Add some salt. Take them off the pan and put them on a baking tray.
Separately grind the garlic and parsley with a pester and mortar. When they become a paste, add the olive oil and vinegar and mix it all well (you can also do this with a food processor, but in my humble opinion grinding the garlic and parsley provides a better texture)
Finally heat the ham in a frying pan for 2-3- mints (without adding any oil)
Set the grill on its highest setting. Put a tablespoon and a half of the oil, garlic, vinegar and parsley mixture on top of each mushroom. Then sprinkle a little bit of the ham on top. Cover it all with a teaspoon of mayonnaise and sprinkle a tiny bit of breadcrumbs on top. Grill for 2-3- minutes until the mayo gets golden. Unbeatable!
