Mother’s Day is around the corner and if you’re still looking for the perfect recipe to surprise your mommy dearest, then this just may be it. Adding a twist to a classic breakfast, this roasted portabello mushroom recipe delights with prosciutto and vine tomatoes. It requires minimal ingredients and is simple to make.

Recipe serves 4. Enjoy!


  • 8 large portabello mushrooms
  • 350g small vine tomatoes
  • 2 garlic cloves, very thinly sliced
  • 1 tsp dried mixed herbs
  • 8 slices prosciutto or speck
  • Handful fresh micro herbs
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • Crusty bread for serving


  1. Preheat the oven to 200˚C.
  2. Place mushrooms and tomatoes on a baking tray. Drizzle with olive oil and season with dried herbs, salt, and pepper. Roast in the oven for 10 minutes.
  3. Remove the mushrooms and tomatoes from the oven and pile a piece of prosciutto on top of each mushroom. Scrunch it and fold it so there are plenty of sticking-out bits of prosciutto to get nice and crispy. Roast for a further 10 minutes until the prosciutto is crisp and the mushrooms are fully cooked, beginning to brown, and tomatoes are bursting.
  4. Serve straight from the oven, scattered with micro herbs and a side of crusty bread.

Of course, this roasted portabello mushroom recipe is perfect for every other occasion, be it a leisurely breakfast, a light lunch, or as a starter for a fancy dinner!

Recipe courtesy of The South African Mushroom Farmers’ Association. Check them out on Facebook, Instagram, and Twitter.

I Love Foodies also creates original recipes. Keen to check some of these out? We just completed a series of Ciao Gusto recipes, Sous Chef recipes, and, last year, we partnered with Buy Whole Foods Online for healthy and delicious treats! Check out our full Recipes Archive.