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
Panino al Formaggio e Funghi
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.