Portabella Panini With Gorgonzola Cheese And Sun-dried Tomatoes

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 4 sun-dried tomatoes (not oil-packed)
• 4 portabella mushroom caps (about 2 ounces each)
• 1/4 cup crumbled gorgonzola
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• salt and pepper

Recipe

• 1 reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. remove the tomatoes from the water and chop them.
• 2 slice the stems off of the mushrooms so they can lay completely flat. slice each cap in half so you have 8 round mushroom slices.
• 3 top half of the mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. top with remaining mushroom slices. brush the top side of each "sandwich" with olive oil.
• 4 preheat a large, nonstick skillet or grill pan. place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. brush the top half with oil, flip, and cook for 2 minutes more. season with salt and pepper, to taste, and serve.