Stuffed Portobello Mushrooms with Ham and Ricotta

First, prepare the mushrooms. Carefully wash each mushroom, pat dry, and remove the stems. Do not discard the stems, as they will be used for the filling.

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

Spoon the prepared mixture 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.