Mother’s Day recipe: How to make roasted Portabellos, Prosciutto & Vine Tomatoes

Serves 4


8 large portabello mushrooms
350g small vine tomatoes
2 garlic cloves, very thinly sliced
1 tsp dried mixed herbs
8 slices prosciutto or speck
Handful fresh micro herbs
Extra virgin olive oil
Salt and pepper, to taste
Crusty bread for serving


Preheat the oven to 200˚C.

Place mushrooms and tomatoes on a baking tray. Drizzle with olive oil and season with dried herbs, salt and pepper. Roast in the oven for 10 minutes.

Remove the mushrooms and tomatoes from the oven and pile a piece of prosciutto on top of each mushroom. Scrunch it and fold it so there are plenty of sticking out bits of prosciutto to get nice and crispy. Roast for a further 10 minutes until the prosciutto is crisp and the mushrooms are fully cooked, beginning to brown and tomatoes are bursting.

Serve straight from the oven, scattered with micro herbs and a side of crusty bread.

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