Grilled Portobello Mushrooms Stuffed with Ham and Cheese

Start by preparing the mushrooms. Wash each Portobello mushroom, dry it well, and remove the stem. Do not discard the stems, as you will use them in the next step.

Prepare the filling: finely chop the mushroom stems, cut the turkey ham into small cubes, and grate the mozzarella. Put them all in a bowl, then add the ricotta cheese, salt, and pepper. Mix well until combined.

Using a spoon, fill the prepared mushrooms with the cheese and ham mixture. Place the stuffed mushrooms on the grill and cook them with the lid closed (or on an electric grill at medium temperature) for 6–7 minutes.