Portobello and Prosciutto

• 1 small wedge Parmesan cheese
• 2 bunch arugula
• 2 tbsp. balsamic vinegar
• 2 tbsp. olive oil
• 2 tbsp. minced shallots
• 2 tbsp. chopped fresh parsley
• 1/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 4 portobello mushrooms
• 8 oz. prosciutto

1. Preheat broiler if manufacturer directs.
2. With vegetable peeler, shave enough curls from Parmesan wedge to equal 1/2 cup (about 1 ounce).
3. Reserve remaining Parmesan for use another day.
4. Arrange arugula on platter.
5. In small bowl, mix balsamic vinegar, olive oil, shallots, parsley, salt, and pepper until blended.
6. Place mushrooms, top side up, on rack in broiling pan.
7. Brush mushroom tops with 1 tablespoon dressing.
8. Place pan in broiler at closest position to source of heat; broil mushrooms 4 minutes.
9. Turn mushrooms over; brush with 2 more tablespoons dressing and broil 5 minutes longer or until tender.
10. Thickly slice mushrooms and arrange on arugula.
11. Spoon remaining dressing over salad.
12. Arrange prosciutto on platter with salad.
13. Top with Parmesan curls.
14. To Grill: Prepare outdoor grill for barbecuing.
15. Follow recipe steps 2 and 3.
16. Place mushrooms, top side up, on grill over medium heat.
17. Brush mushroom tops with 1 tablespoon dressing.
18. Grill 4 minutes.
19. Turn mushrooms and brush with 2 tablespoons dressing.
20. Grill 5 minutes longer or until tender.
21. Complete recipe step 5.

parmesan cheese, arugula, balsamic vinegar, olive oil, shallots, parsley, salt, ground black pepper, portobello mushrooms

Taken from www.delish.com/recipefinder/portobello-prosciutto-2361 (may not work)