Chris Cognac's Roasted Portabella Cap with Blue Cheese and Balsamic

Ingredients:
1 Portabella cap (stem sliced off and cap cleaned)
1 tsp olive oil with garlic (chopped or infused into oil)
1 oz crumbled blue cheese
½ slices proscuitto cut into strips
1 tbs nicely caramelized sweet onions
1 tsp reduced balsamic
1 tbs roasted pine or macadamia nuts 
1 tbs chopped flat leaf parsley
Cracked black pepper to taste
 
Preparation:
1. Sprinkle olive oil with garlic onto cap and roast in 400 degree oven for approx 6-8 minutes and remove
2. Arrange blue cheese, caramelized onions and nuts on top of cap, then top with sliced proscuitto (in a line pattern)
3. Add a pinch of flat leaf parsley for color then drizzle with the balsamic
4. Serve in small plate
5. Can be cut into 4 pieces