PORTOBELLO "PANINI" WITH GORGONZOLA AND SUN-DRIED TOMATOES

PORTOBELLO

Yield 4 servings

Number Of Ingredients 6

4 sun-dried tomatoes (not oil packed)
Boiling water
4 portobello mushrooms (2 ounces each)
1/4 cup Gorgonzola cheese
1 tablespoon plus 1 teaspoon olive oil
Salt and freshly ground pepper to taste

Steps:

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 mushroom slices. Top half of the mushrooms with 1 tablespoon of the chopped tomatoes and 1 tablespoon 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.