This is one of those recipes where you have to use shop bought mayonnaise as the home made version simply does not work when you put it in the oven.
- a portobello mushroom per person.
- 4 tablespoons of olive oil
- two cloves of garlic
- a handful of parsley
- 80 gr of serrano or iberico ham (diced) - you can also use parma ham
- 4 tablespoons of shop-bought mayonnaise
- a handful of fine breadcrumbs
- 1.5 tablespoons of red wine vinegar
Heat a frying pan or skillet (over high heat) Put the mushrooms on the pan, lower the heat and fry them on both sides (for 3-4- minutes on each side). Add some salt. Take them off the pan and put them on a baking tray.
Separately grind the garlic and parsley with a pester and mortar. When they become a paste, add the olive oil and vinegar and mix it all well (you can also do this with a food processor, but in my humble opinion grinding the garlic and parsley provides a better texture)
Finally heat the ham in a frying pan for 2-3- mints (without adding any oil)
Set the grill on its highest setting. Put a tablespoon and a half of the oil, garlic, vinegar and parsley mixture on top of each mushroom. Then sprinkle a little bit of the ham on top. Cover it all with a teaspoon of mayonnaise and sprinkle a tiny bit of breadcrumbs on top. Grill for 2-3- minutes until the mayo gets golden. Unbeatable!