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Ingredients

1. 4 large Portobello mushrooms (about 1 pound), stemmed
2. 3/4 cup plus 3 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. 2 red or yellow bell peppers
5. 1/4 cup sherry vinegar
6. 4 garlic cloves, crushed
7. 2 thyme sprigs
8. 1 basil sprig
9. 1/2 cup dry white wine
10. 3/4 cup heavy cream
11. 1 1/2 cups shredded Italian Fontina (5 ounces), plus 4 ounces thinly sliced
12. 8 cups lightly packed baby spinach
13. 8 thin slices of prosciutto (4 ounces)

Description

Food & Wine