Stuffed Portobello Mushrooms Serving Size - 12 Prepared By - DnD Recipe Rating
			4 Portobello Mushrooms 1/4 C Olive Oil 2 Garlic Coves, pressed 6 oz Crumbled Goat Cheese 2 oz Prosciutto, thinly sliced 1/4 C Fresh Basil, chopped
			Remove stems and gently scrap gills underside of mushrooms, discard stems and gills. Brush mushrooms top and bottom with olive oil. Combine cheese, prosciutto, garlic and basil in a medium bowl. Grill mushrooms, top side up on a covered gill over medium heat for about 4 mins. Turn mushrooms over, fill caps with cheese mixture, divided equally. Cover and grill for 3-4 minutes longer until cheese is warm. Remove mushrooms from grill; cut into quarters. Serve warm