500 gportabellini mushrooms (halve the bigger ones)
250g bocconcini balls, halved
a small punnet fresh basil leaves
150 g thinly sliced prosciutto
Make the marinade: In a bowl, add the oil, vinegar, onion, sugar, origanum, chilli, parsley & salt. Mix well.Prepare the mushrooms: place the mushrooms in a large pot with just enough water to cover them. Bring to a simmer and cook for 7-10 minutes, then remove with a slotted spoon and place directly into the bowl with marinade. Stir to cover on all sides with the marinade, then cover and leave to cool. Refrigerate until ready to use.
Assemble the stacks:
Use short skewers to create stacks with the bocconcini, prosciutto, mushrooms and basil leaves. Serve at room temperature.