Recipe: Stuffed Portobello Mushroom Sandwich (using Asiago and goat cheese)

STUFFED PORTOBELLO MUSHROOM SANDWICH

6 (5- to 6-inch) portobello mushrooms
Salt and freshly ground black pepper (to taste)
1 cup soft mild goat cheese
1/3 cup grated Asiago cheese
2 cloves garlic, chopped
1/4 cup oil-packed sun-dried tomatoes, drained and minced
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1 tablespoon olive oil
6 French buns
2 ounces mesclun mix (for serving)

Preheat the oven to 425 degrees F.

Remove the stems from the mushrooms and the gills from the underside, then season with salt and pepper to taste; set aside.

To prepare the filling, combine the goat cheese, Asiago, garlic, tomatoes, basil, oregano, salt, and pepper in a large bowl, and mix well. Spoon the filling into the mushroom caps.

Pour the olive oil in a large roasting pan and heat in the oven until smoking hot.

Place the mushrooms filling-side up in the pan and roast until tender, 15 to 20 minutes. During the last 5 minutes of roasting time, split the buns and toast them in the oven.

TO SERVE:
Remove the mushrooms and buns from the oven. Place a mushroom on each roll, and top with mesclun mix. Serve warm.

Makes 6 servings
Source: Caprial's Soups and Sandwiches by Caprial Pence and Maril Downers