- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 3/4 teaspoon coarsely ground black pepper, divided
- 4 portobello mushroom caps, stems removed (about 12 ounces)
- 1 cup shredded fontina cheese
- 1/2 teaspoon dried oregano leaves, crushed
- 4 crusty rolls, split
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- Sliced tomato, optional, for serving
- Sliced red onion, optional, for serving
Preheat a grill or broiler.
In a small bowl, whisk together the lemon juice, olive oil, garlic, salt and 1/4 teaspoon black pepper. Brush both sides of each mushroom with the lemon juice mixture, using all of the dressing. Place the mushrooms on the grill or on a broiler pan rack, rounded-side up; cook for 3 minutes. Turn the mushrooms stem-side up; sprinkle with the cheese, oregano and remaining 1/2 teaspoon black pepper. Continue cooking until the mushrooms are tender and the cheese is melted, about 3 minutes.
To serve, place each mushroom into a roll and sprinkle with basil. Top with sliced tomato and red onion, if desired. Serve immediately.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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