Ingredients

¾ pound large Portobello Mushroom Caps (no stems)

½ cup Olive Oil

2 Tablespoons Balsamic Vinegar

3 Tablespoons freshly squeezed Lemon Juice

1 teaspoon finely chopped Rosemary

2 teaspoons Coarse Salt

8 teaspoons fresh Pesto sauce

6 - 8 ounces Asiago Cheese, thinly sliced

1 whole clove of Garlic

8 slices dense sourdough or 4 small soft kaiser or egg bread rolls

Portobello Mushroom and Cheese Sandwich

Panino al Formaggio e Funghi

Serves 4

Printable Version

Preheat oven to 450 degrees.

Brush mushrooms gently to remove any dirt. Slice into ½ inch thick slices, so that when sliced, you see a cross section of the mushroom. Place in a large bowl and set aside.

In a separate bowl, combine oil, vinegar, lemon juice and rosemary. Whisk well.

Pour oil mixture over sliced mushrooms. Toss well, until mushrooms are evenly coated.

Let sit for about 15 - 30 minutes.

Spread out onto a baking sheet in a single layer. Sprinkle the salt evenly over the mushrooms. Roast in the oven until softened - but they should hold their shape, about 10 - 12 minutes.

Meanwhile toast bread lightly.

Spread 1 teaspoon of pesto over each side of the bread. Place ¼ of the cooked mushrooms over one side of the bread. Cover with ¼ of the cheese. Place the sandwich, open faced under the broiler for just 1 -2 minutes, until the cheese is melted. Watch carefully so as not to burn. Remove, cover and serve immediately.

Chef’s Tip : You can make this sandwich with either fresh water packed mozzerella, or with Asiago cheese. The Asiago has more flavor.