Portobello Panini w/Gorgonzola and Sun-Dried Tomatoes
From Ellie Krieger "the foods you crave"
- 4 sun-dried tomatoes (not oil packed)
- Boiling water
- 4 portobello mushrooms (2 oz each)
- 1/4 cup crumbled Gorgonzola cheese
- 1 tbsp plus 1 tsp olive oil
- Salt and freshly ground black pepper to taste
1.) Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water, pat dry, and chop them.
2.) Slice the stems off the mushrooms so they can lay completely flat. slice each cap in half so you have 8 round mushrooms slices. Top half of the mushrooms with 1 tbsp of the chopped tomatoes and 1 tbsp of the cheese. Top with the remaining mushroom slices. Brush the top side of each 'sandwich" with some of the oil.
3.) Preheat a large nonstick skillet or grill pan over medium-high heat until good and hot. Place the mushroom sandwiches in the hot pan carefully, oiled side down, and cook for 2 minutes. Brush the top half with the remaining oil, flip with a spatula, and cook until the mushroom softens and begins to brown and the cheese is melted, about another 2 minutes. season with salt and pepper and serve.