Portobellos with Prosciutto and Fontina
Ingredients
- 6 Tbs. olive oil
- 4 garlic cloves, crushed
- 8 large portobello mushrooms, stems removed
- 16 sun-dried tomatoes in oil, drained and coarsely chopped
- 4 thin slices prosciutto, cut in half crosswise
- 6 oz. fontina cheese, thinly sliced
- 2 Tbs. minced fresh sage
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