Portabella Mushrooms with Pheasant
1 Pkg. Slice portabella mushrooms
2 slices mozzarella cheese (or crumbled equivalent)
2 Boned pheasant breasts
1 slice Prosciutto ham, cut in small pieces
2 oz. olive oil
3 oz. dry sherry wine1 Pinch Pepper
1 clove minced garlic1 Pinch Oregano
1 pinch garlic powder1 Tbs. butter (optional)
Cut pheasant into finger-sized pieces and sauté in olive oil and garlic. Add wine, mushrooms, Prosciutto ham, and spices. Cook until pheasant and mushrooms are tender. Add butter. Melt mozzarella cheese over top and simmer until it mixes with pheasant and mushrooms.
Yield: 2-3 servings
