Baked Garlic Mushrooms with Labne and Prosciutto

• 12 medium mushroom caps, approx. 6cm with stalks removed
• 2 cloves garlic, crushed
• 2 tablespoons finely chopped flat-leaf parsley
• Salt and pepper, to taste
• 50g butter, melted
• 1 x 150g Captain's Table Lebanese Labne Dip
• 100g prosciutto, grilled until crisp and broken into strips

1. Place mushrooms on a foil lined baking tray, stalk side up.
2. Combine garlic, half the parsley and seasonings with the melted butter, then brush over the mushrooms.
3. Cook the mushrooms under a preheated grill, medium heat for 6-8 minutes until just cooked.
4. Allow to cool slightly.
5. Top the mushrooms with a dollop of Lebanese Labne and prosciutto, sprinkle with remaining parsley.
6. Serve immediately.

mushroom caps, garlic, flatleaf parsley, salt, butter

Taken from www.kraftrecipes.com/recipes/baked-garlic-mushrooms-labne-prosciutto-111486.aspx (may not work)