Grilled Portobello Pizzas

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12 cherry tomatoes, halved (about 1/2 pound)

4 teaspoons fresh thyme leaves

2 tablespoons extra-virgin olive oil

1 tablespoon Roasted Garlic

Kosher salt and freshly ground black pepper

8 portobello mushrooms, cleaned and stems trimmed (about 3 pounds)

Four 1 1/2 X 3-inch shavings Parmigiano-Reggiano cheese (about 1/2 ounce)

4 very thin slices prosciutto (about 1 ounce)

4 tablespoons Rough-Cut Basil Pesto

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