Marinated Portobello Mushroom Sandwiches with Roasted Red Pepper and Gorgonzola Spread

This has got to be one of my favorite last-minute recipes to make.  It is so easy and tastes amazing.


1 large Portobello mushroom per person
1 similar sized Ciabatta roll per person
4 cloves garlic, finely chopped
3.5 Tbsp Olive Oil
3 Tbsp Balsamic Vinegar
1 Red Bell Pepper
1 Tbsp Gorgonzola per person
1/2 Tbsp Butter/Spread per person

Step 1: Clean mushroom caps to remove and dirt.  Cut stem so it is flush with the cap.

Step 2:  In a large sealable bag, place the caps, the garlic, 3 Tbsp Olive Oil, 3 Tbsp Balsamic, Thyme, salt and pepper (all seasoning to taste).  Remove air from bag, make sure everything is mixed well.  Let sit at LEAST 1 hour.

Step 3:  Roast the red pepper until skin is blackened.  Place in a bowl, cover tight, and let “steam” until skin can be easily removed.

Step 4:  Combine Gorgonzola and Butter in a small bowl and blend until well mixed and creamy.

Step 5:  Place marinated mushroom caps in a large baking dish and broil (my preferred method), or bake (400F), until flesh gets soft and darkens.  ~15-20 minutes, depending on method.

Step 6:  Meanwhile, cut the roasted pepper into chunks (removing interior bitter white parts and seeds), and process/blend until pureed with 1/2 Tbsp balsamic.

Step 7:  While mushrooms are still cooking, cut Ciabatta in half, and about 5 minutes before the mushrooms are done, put in the oven to toast.

Assembly:  On top piece of toasted Ciabatta, spread a nice amount of the Gorgonzola spread.  Place the mushroom on the bottom piece, gills up.  Put the red pepper sauce on the mushroom, cover with the top piece, and enjoy!

**NOTE**  Have lots of napkins… this is a messy meal, but OH so good.