YIELD: 8 Sandwiches
8 large portabella mushrooms
Salt and pepper to taste
2 oz. minced garlic
10 oz. butter, divided
12 oz. Gorgonzola cheese
8 baguette rolls
4 roasted red bell peppers
8 oz. caramelized onion
1. Season portabellas with salt and pepper and grill; slice on a bias.
2. Mix garlic and 6 oz. butter. Blend 4 oz. butter and Gorgonzola cheese.
3. Split roll and spread garlic butter on bottom piece and cheese mixture on top half. Lightly toast bottom half. Place sliced mushrooms on bottom half of roll. Add red pepper and onions. Place assembled side and cheese side in oven for 2 minutes until heated through. Remove from oven and place together. Serve.
Recipe from Chef Stan Pasterczyk, Eurest Contract Dining, Prudential #1, New Jersey
Photo: Eastern Mushroom Marketing Cooperative/PA Dept of Agriculture