GRILLED PORTABELLA MUSHROOM SANDWICH WITH GRILLED SWEET ONIONS AND PEPPERS TOPPED WITH GORGONZOLA OR MOZZARELLA CHEESE
4 to 6 servings
Sauté or grill portabella
mushrooms. Sauté mushroom slices in a large heavy skillet lightly coated with
olive oil over moderate heat for about 3 minutes or until tender but not
mushy. To grill on a charcoal barbecue
grill, arrange mushrooms on a sheet of heavy-duty aluminum foil meat on a grill
rack, about 8 inches above medium charcoal (ash gray and glowing) or a gas
grill set at medium level of grill and at medium setting. Drizzle a small
amount of olive oil over mushrooms. Grill about 4 to 6 minutes or until desired
doneness is achieved, turning mushroom slices frequently. Sprinkle grilled mushrooms with seasoned salt
, if desired. Remove to a platter; cover
and keep warm.
While mushrooms are cooking, sauté peppers and onion pieces in 1 tablespoon hot olive oil in a large heavy skillet over moderate heat Or, arrange peppers and onions on a sheet of heavy-duty aluminum foil; drizzle a small amount of olive oil over vegetables and grill until just tender, turning vegetables frequently. Prepare grilled or toasted bread slices.
Arrange two bread slices on each individual dinner plate. Arrange mushrooms over bread slices, dividing evenly. Top each serving with sautéed peppers and onions. Sprinkle salt and freshly ground pepper to taste and then cheese of choice over each serving. May place sandwiches atop grill or under broiler to melt cheese, if desired. Serve immediately.
Note: May arrange pepper(s) on a rack in a broiler pan; broil, about 6 inches from heat source, charring all sides of peppers. Transfer to a paper bag or aluminum foil, seal, and allow pepper(s) to stand 15 to 20 minutes. Remove pepper(s) from bag or foil and easily remove peel, stem, core, and seeds. With kitchen shears or a sharp knife, cut pepper(s) into thin long strips or squares. Or, use commercially prepared peeled roasted peppers available in Kroger grocery stores.