Stuffed Portobello Mushrooms with Ham and Ricotta

First, prepare the mushrooms. Wash each Portobello, pat dry, and carefully remove the stems. Do not discard the stems, as they are needed for the filling.

For the filling, finely chop the mushroom stems. Cut the turkey breast ham into small cubes, coarsely grate the mozzarella, and place everything in a bowl. Add ricotta, season with salt and pepper, and mix well.

Spoon the prepared filling evenly into the mushroom caps. Place the stuffed mushrooms on the grill rack and grill with the lid closed (or on a contact grill over medium heat) for approx. 6–7 minutes.