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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From 450 Best Appetizers Ingredients:
1/4 cup finely chopped fresh parsley |
2 teaspoons lemon juice |
1 garlic clove, pureed |
12 slices prosciutto |
6 ounces enoki mushrooms, separated into 12 bunches |
fresh black pepper |
Directions:
1. Make the persillade. In a small bowl, combine parsley, lemon juice and garlic. Stir well and set aside.
2. On a clean work surface, spread 1 slice of prosciutto. Brush lightly with persillade and season to taste with pepper.
3. Fold to make an eve strip about 1 1/2 inches wide. Wrap tightly around stems of 1 mushroom cluster, holding the mushrooms together like a bouquet.
4. Repeat until all the mushrooms and prosciutto are used.
5. Place on preheated grill or broiler and cook, turning once, just until prosciutto starts to brown, about 4 minutes. Serve warm.
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