Portabella Panini With Gorgonzola Cheese and Sun-Dried Tomatoes

Recipe by FLKeysJen
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 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.
  • Top half of the 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.
  • 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.
Advertisement