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.