1 pound small fresh white mushrooms
1 large red onion, cut in thin wedges (1 cup)
1/4 pound thinly sliced Prosciutto di Parma, cut into thin strips
OR
1/4 pound smoked ham, cut into thin strips
2 large garlic cloves, thinly sliced
2 tablespoons olive oil
1 (10-ounce) bag prewashed spinach
Servings: 4
Preheat grill or oven to 425ºF. Lay 2 sheets of heavy-duty foil, each 24 inches long, one on top of each other. Trim mushroom stems. Combine mushrooms, onion, prosciutto and garlic in the center; arrange the spinach leaves on top; lay a third length of heavy-duty foil on the top. Fold the edges of the foil sheets to securely close the pack. Grill or cook on the center rack in the oven or until vegetables are tender, about 25 minutes. Serve over slices of grilled or toasted Italian bread, if desired.
Yield: 3 1/2 cups
1 large red onion, cut in thin wedges (1 cup)
1/4 pound thinly sliced Prosciutto di Parma, cut into thin strips
OR
1/4 pound smoked ham, cut into thin strips
2 large garlic cloves, thinly sliced
2 tablespoons olive oil
1 (10-ounce) bag prewashed spinach
Servings: 4
Preheat grill or oven to 425ºF. Lay 2 sheets of heavy-duty foil, each 24 inches long, one on top of each other. Trim mushroom stems. Combine mushrooms, onion, prosciutto and garlic in the center; arrange the spinach leaves on top; lay a third length of heavy-duty foil on the top. Fold the edges of the foil sheets to securely close the pack. Grill or cook on the center rack in the oven or until vegetables are tender, about 25 minutes. Serve over slices of grilled or toasted Italian bread, if desired.
Yield: 3 1/2 cups
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