Recipe: Portobello Panini with Gorgonzola and Sun-Dried Tomatoes

PORTOBELLO PANINI WITH GORGONZOLA AND SUN-DRIED TOMATOES

4 sun-dried tomatoes (not oil packed)
Boiling water
4 portobello mushrooms (2 ounces each)
1/4 cup crumbled Gorgonzola cheese
1 tablespoon plus 1 teaspoon olive oil
Salt and freshly ground black pepper (to taste)

Reconstitute sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove tomatoes from the water, pat dry, and chop them.

Slice stems off mushrooms so they can lie completely flat. Slice each cap in half horizontally so you have 8 round mushroom slices. Top four of the mushroom slices with chopped tomatoes and cheese. Place remaining mushroom slices on top. Brush top side of each "sandwich" with some of the oil.

Preheat a large nonstick skillet or grill pan over medium-high heat until good and hot.

Place mushroom sandwiches in the hot pan carefully, oiled side down, and cook for 2 minutes. Brush the other half with remaining oil, flip with a spatula, and cook until mushroom softens and begins to brown and cheese is melted, about another 2 minutes. Season with salt and pepper and serve.

Makes 4 servings
Source: The Food You Crave by Ellie Krieger