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- Prep Time:
- 15 min
- Inactive Prep Time:
- 10 hr 0 min
- Cook Time:
- 4 min
- Level:
- Intermediate
- Serves:
- 2 servings
Ingredients
4 sun-dried tomatoes4 portobello mushroom caps, 2 ounces each
1/4 cup crumbled Gorgonzola
1 tablespoon plus 1 teaspoon olive oil
Salt
Pepper
Directions
Reconstitute the sun-dried tomatoes by soaking them in boiling water for10 minutes. Remove the tomatoes from the water and chop them.
Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8
round mushroom slices. Carefully cut each slice into a heart shape with a cookie cutter.
Top half of the heart shaped mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with
remaining mushroom slices. Brush the top side of each "sandwich" with olive oil.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt
and pepper, to taste, and serve.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/11/2008
© 2008 Scripps Networks, LLC. All Rights Reserved