Ron's Portobello Mushroom Sandwich
Pairs Well With
2 good-sized portobello mushrooms (4 inches to 5 inches)
2 tablespoons olive oil
2 oz prosciutto, diced
1 small shallot, diced
1 teaspoon fresh rosemary, chopped (thyme may be substituted)
1 tablespoon freshly grated parmesan cheese
½ teaspoon balsamic vinegar
2 poppy seed buns
lemon aioli or a fine Dijon mustard
Gently remove the gills from the de-stemmed mushrooms by using the edge of a soup spoon, without damaging the mushrooms (this may be saved for other uses, such as sauces). Brush mushrooms with olive oil on both sides.
Prepare a grill and when medium hot, grill the mushrooms on both sides until soft and pliant, 10-12 minutes total. The mushrooms should be very soft to the touch.
As the mushrooms cook, sauté the shallots, prosciutto and rosemary in the remaining olive oil until shallots are transparent, 5-7 minutes.
Turn on broiler.
When mushrooms are done, fill the centers with the shallot/proscuitto mix and sprinkle with the grated cheese. Drizzle a little balsamic on each and broil on shallow pan until cheese melts. You may warm the poppy seed buns briefly in the oven while cheese melts. Remove from broiler and place mushrooms on poppy seed buns. Add some lemon aioli or good quality mustard to taste.
Serve with a fresh green salad and Merry Edwards Russian River Valley Pinot Noir.
Ron, one of our tasting hosts, has created a tasty, easy summertime recipe that he often prepares for his sweetie, Jo Ann.