Grilled Tomato Stoup with Prosciutto and Mozzarella Portobellos

• 4 large portobello mushrooms, stems discarded
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil (EVOO), plus some to drizzle
• 1 medium yellow onion, chopped
• 4 garlic cloves, chopped
• 1 teaspoon crushed hot red pepper flakes
• 4 sprigs fresh thyme
• 1 quart chicken stock or broth
• 8 large plum tomatoes, cut in half lengthwise
• 1 slice crusty bread, optional
• 4 slices prosciutto or other good-quality ham
• 4 slices fresh mozzarella cheese
• 4 tablespoons store-bought pesto (optional)

1. Preheat the oven to 450F.
2. Preheat an outdoor grill or indoor grill pan on high.
3. Place the portobello mushrooms on a baking sheet.
4. Season both sides with salt and pepper and arrange the mushrooms gill side up.
5. Drizzle the gill sides with a little EVOO.
6. Put them in the oven and roast for 12 minutes, or until cooked through.
7. While the mushrooms are roasting, start the soup.
8. Heat a soup pot over medium-high heat with 2 tablespoons of EVOO (twice around the pan).
9. Add the onion, garlic, red pepper flakes, and thyme sprigs.
10. Cook for 2 to 3 minutes, then add the chicken stock and bring up to a boil.
11. Reduce heat to medium low and simmer the stoup for 10 minutes.
12. Drizzle EVOO over the plum tomatoes and season them with salt and pepper.
13. Place on the grill and char on all sides, about 5 minutes.
14. Drizzle the slice of bread with a little EVOO, place on the grill, and cook until well marked on both sides, 2 minutes.
15. Remove the tomatoes and bread slice from the grill and roughly chop.
16. Add them to a blender with about one fourth of the simmering broth.
17. Puree for about 1 minute.
18. Add the tomato-bread puree to the simmering soup and continue to cook for 5 minutes.
19. Once the mushrooms are cooked, top each one with a slice of prosciutto and a slice of mozzarella.
20. Return the mushrooms to the oven to melt the cheese, about 2 minutes.
21. To serve, ladle into bowls and garnish with about a tablespoon of pesto.
22. Serve the prosciutto- and cheese-topped mushrooms alongside.

portobello mushrooms, salt, extravirgin olive oil, yellow onion, garlic, hot red pepper, thyme, chicken, tomatoes, crusty bread, ham, mozzarella cheese, storebought pesto

Taken from www.epicurious.com/recipes/food/views/grilled-tomato-stoup-with-prosciutto-and-mozzarella-portobellos-374784 (may not work)