Portobello Mushroom with Leerdammer and Prosciutto Crisp

  • Preparation Time: 5 mins
  • Cooking Time: 5 mins
  • Serves: 4


  1. Lightly oil a baking tray and add the mushrooms.
  2. Season with black pepper and grill under a hot grill for about 3 minutes until the mushrooms are just tender.
  3. Tear the Leerdammer slices in half and place a piece on top of each mushroom.
  4. Tear the Parma ham in half and place a piece on top of the cheese. Grill again for 1-2 minutes until the cheese has melted and the ham is crisp.
  5. Meanwhile, fry the eggs to your liking.
  6. Serve with the fried eggs, some crusty bread and a little rocket.
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