250g/9oz Portobello mushrooms, cut into 5mm slices
250g/9oz Swiss chard, cut down the middle of the stem and cut into 2cm/ΒΎin pieces
1 garlic clove, finely chopped
1 lemon, zest and juice
pinch roughly chopped fresh mint
4 sprigs thyme, leaves picked and chopped
salt and freshly ground black pepper
4 tbsp extra virgin olive oil
150²µ/5Β½΄Η³ϊ mascarpone
1 guinea fowl
4 slices prosciutto di Parma