What better way to top a salad than with prosciutto, feta, and half an avocado?
1 portobella cap, cleaned*
1 cup fresh spinach
1 teaspoon chopped garlic
1 teaspoon extra virgin olive oil
1 tablespoon reduced fat feta
1 piece of proscuitto
To clean the mushroom* take a fork and scrape out the gills with a spoon.
Preheat the oven to 350 degrees. Sautee the spinach and garlic with olive oil in a pan until fully wilted. Place into mushroom cap and sprinkle feta ontop. Wrap in proscuitto and place onto a lightly greased pan into the oven for approximately 10 minutes.
I served mine atop a fresh spinach salad with chopped onion and an avocado drizzled with fresh ginger dressing!
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