Portobello Panini With Gorgonzola And Sun Dried Tomatoes Recipes

Steps:

• 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.

Steps:

• Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half to form 8 round slices.
• Spray a large nonstick grill pan with cooking spray and preheat over medium high heat.
• Top the bottom half of the mushrooms with tomatoes and cheese. Cap with remaining mushroom rounds. Brush the top sides of each sandwich with oil. Place mushroom sandwiches in the pan oil side down and cook for 2 minutes. Brush the top with oil, flip and cook for 2 minutes more. Season with salt and pepper and serve.

Steps:

• 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. 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.
• 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.

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.

Steps:

• Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Sauté until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm.