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From: Diamondback Grill, Sonora, CA. Yield: 4 servings.
as needed, extra-virgin olive oil for brushing
4 large portabella caps
4 thick slices of San Joaquin Gold Cheese (semi-hard, mild, natural rind cheese)
as needed, rosemary focaccia
as needed, green leaf lettuce as needed, sliced tomatoes
1/4 cup prepared pesto to taste, coarse salt and freshly ground black pepper
Brush portabella caps with olive oil and grill cap-side down until well-browned and flesh is no longer firm. Turn mushrooms over; place cheese slice over each cap. When cheese begins to melt, remove caps and toast focaccia on grill until warm. Divide pesto between caps, spreading over cheese. Layer with lettuce and tomato on focaccia to serve.
