YIELD: 24 SERVINGS 9 lbs. Portobello mushroom caps, stems and gills removed, cut into ½" slices ½ cup vegetable oil 2 cups sweet soy glaze 1 cup Dijon mustard 24 baguette rolls 24 1-oz. slices smoked mozzarella Saute mushrooms in oil until browned and tender. Stir in 1 ½ cups sweet soy glaze. Whisk mustard with remaining ½ cup soy glaze. Split 1 roll per serving and remove some of the crumb. Spread bottom of roll with 1 ...
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