Portobello Mushroom Sandwich with Gorgonzola Spread
Roasted veggies are topped with our creamy, tangy Imported Gorgonzola cheese sauce and served on hearty bread.
- ½ cup Imported Gorgonzola Cheese crumbled
- ¼ cup mayonnaise
- 2 large yellow bell peppers
- 2 large red bell peppers
- 4 large portobello mushrooms
- 2 tbsps extra virgin olive oil
- 2 tbsps balsamic vinegar
- 2 cups mixed greens
- 44" square focaccia sliced horizontally in half
- 16 whole basil leaves
Preheat broiler. Make Gorgonzola spread: Combine Imported Gorgonzola and mayonnaise. Refrigerate until ready to use.
Arrange whole peppers on baking sheet and broil until skins are blackened, about 4-5 minutes to allow skins to loose. Wipe or peel off skins and remove seeds, then cut peppers in half.
Brush mushrooms with olive oil and grill over high heat for 8 minutes or until tender, turning once. Drizzle mushrooms with balsamic vinegar.
Divide greens and arrange on bottom half of each focaccia slices. Top each with mushroom and red and yellow pepper halves. Top with basil leaves and Imported Gorgonzola cheese spread.