Roasted Poussin with Prosciutto and Portobello

36 poussin - boneless
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cream cheese
prosciutto
leek
pinenut
bacon
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portobello crouton - about 3in diameter
duxelle
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whole spinach leaves
balsamic vinegar
olive oil
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green peppercorn sauce

=Split poussin in half. Mix together 2., put layer between each half of skin and breast. Grill portobello, cool, top with duxelle, then half poussin, skin up. Roast in oven, let rest and reheat to serve. Sauce with very subtle green peppercorn demi-glace.