Portabello Mushroom with Leerdammer and Prosciutto Crisp

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Years ago I was addicted to a toasted mushroom and cheese toastie thing that the AllBarOne chain had on their menu then one day they callously took it off never to be seen again, I did eventually get over my sandwich grief but Ive just seen this awesome recipe of cheese mushroom toastie similar but taken to a new level with a fried egg and parma ham.

Trust me it just works!


Portabello Mushroom with Leerdammer and Prosciutto Crisp



  • 2 Leerdammer Original slices
  • 1 tbsp olive oil
  • 4 large Portobello mushrooms
  • Freshly ground black pepper
  • 2 slices of Parma ham
  • 4 eggs, fried
  • Crusty bread and a little rocket to serve



Enjoy at:

Lunch, Dinner


1.Lightly oil a baking tray and add the mushrooms. Season with black pepper and grill under a hot grill for about 3 minutes until the mushrooms are just tender. 2.Tear the Leerdammer slices in half and place a piece on top of each mushroom. Tear the Parma ham in halfand place a piece on top of the cheese. Grill again for 1-2 minutes until the cheese has melted and the ham is crisp. Serve with fried eggs, crusty bread, and a little rocket.

For more cheese based recipes head over to Leerdammer’s site but this is the one you really want to try.




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