luvs
'lil Chef
i modified this from a cookbook recipe:
per person-
-1 tbsp. olive oil
-1/4 tsp. dijon mustard
-1 1/2 tsp. balsamic vinager
-1 clove garlic, minced
-pinch seasalt/dash fresh-cracked black pepper
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whisk together.
remove stem from a portobello. use a spoon to scoop gills from underside. brush w/ above blend, reserve extra. grill (place cap downward) until 1/2-cooked; turn & put 1 ounce herbed boursin, brie, cambazola, port salut, or similar type cheese into cap. toss 7-ish arugula leaves w/ remainder of above mixture. place in caps & continue to cook through. brush a or other hearty bread w/ oil & quickly grill inside halves. place portobello on bread.
per person-
-1 tbsp. olive oil
-1/4 tsp. dijon mustard
-1 1/2 tsp. balsamic vinager
-1 clove garlic, minced
-pinch seasalt/dash fresh-cracked black pepper
--------------------------------------------------
whisk together.
remove stem from a portobello. use a spoon to scoop gills from underside. brush w/ above blend, reserve extra. grill (place cap downward) until 1/2-cooked; turn & put 1 ounce herbed boursin, brie, cambazola, port salut, or similar type cheese into cap. toss 7-ish arugula leaves w/ remainder of above mixture. place in caps & continue to cook through. brush a or other hearty bread w/ oil & quickly grill inside halves. place portobello on bread.