Portobello Sandwiches with Gorgonzola

[Guest guest]

* Exported from MasterCook *

 

PORTOBELLO SANDWICHES WITH GORGONZOLA

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For marinade

5 tablespoons balsamic vinegar

6 large garlic cloves -- minced

2 teaspoons dried thyme

1/2 cup olive oil

4 Portobello mushrooms -- stems removed

For Gorgonzola butter

2 ounces Gorgonzola cheese (about 1/4 cup) at room

temperature

1 tablespoon unsalted butter -- softened

For red pepper vinaigrette

1 red bell pepper -- roasted (procedure follows)* or 1/3

cup drained bottled roasted peppers

1 tablespoon white-wine vinegar

1 tablespoon water

2 tablespoons extra-virgin olive oil

Four 1/2-inch-thick slices crusty bread

cut diagonally from a large loaf

 

 

 

Make marinade:

In a small bowl whisk together marinade ingredients.

Divide mushroom caps and marinade in 2 large sealable plastic bags for

approximately 1 1/2 hours.

Turn bags over several times, keep at room temperature.

Make Gorgonzola butter while mushrooms are marinating:

On a plate with a fork mash Gorgonzola and butter together until blended well.

Make red pepper vinaigrette:

In a blender blend vinaigrette ingredients with salt and pepper to taste until

smooth and emulsified.

Prepare grill. Grill one side of bread on a rack set 5 to 6 inches over glowing

coals until golden, about 1 minute. (Alternatively, bread may be grilled in a

hot well-seasoned ridged grill pan over moderately high heat.)

Divide bread, toasted sides down, among 4 plates.

Spread soft side of bread with Gorgonzola butter.

Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until

tender.

(Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan

over moderately high heat.)

Transfer mushrooms with tongs to a cutting board and slice thin.

Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced

sandwich. Garnish sandwiches with thyme.

*To roast peppers:

Using a long-handled fork char peppers over an open flame, turning, until skins

are blackened, 2 to 3 minutes.

(Or broil peppers on rack of a broiler pan under a preheated broiler about 2

inches from heat, turning every 5 minutes, until skins are blistered and

charred, 15 to 25 minutes.)

Transfer peppers to a bowl and let stand, covered, until cool enough to handle.

Keeping peppers whole, peel them, starting at blossom end.

Cut off tops and discard seeds and ribs.

Serves 4

 

 

 

 

 

 

 

Source:

" http://www.prairiemushrooms.com/ "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 382 Calories; 37g Fat (83.8% calories

from fat); 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 9mg

Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 7 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0