Mushrooms shrink a lot when cooked, so do select large ones as two per person is about right unless you are serving other vegetables as well. However, if the mushrooms are really big they will take a little longer to cook. I find the tanginess of a mild, creamy goat’s cheese cuts the richness of the mushrooms and prosciutto. But mascarpone or ricotta are good substitutes.
Recipe Author:
Sophie Baimbridge
Stylish Mediterranean In Minutes
Photography by Manos Chatzikonstantis
Reproduced courtesy of Kyle Cathie (publishing) Ltd. and Deborah McKenna Ltd.
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Publisher's Copyrighted Material |
For 4 people