The first thing is to prepare the mushrooms for the grill. We will have to cut the stems with a knife, so that the heads are only cut flush.
Once prepared, we put the griddle with a tablespoon of Extra Virgin Olive oil to heat over medium heat. Once hot we carefully put the mushrooms and turn them every little time until they are completely done. We will know it by the color and especially because they stop releasing liquid. We arrange the mushrooms on a large plate or platter to add the rest of the ingredients.
Once on the plate we add a cocharada of Alioli on top of each mushroom and later before serving some small cubes of Serrano ham. The Alioli should be made as thick as possible so that it stays on top of the mushrooms and does not spread throughout the plate.
I leave the recipe for the Alioli sauce in a few days in another post so that you can enjoy preparing this tasty and nutritious sauce.
Good Apetite!!
