Don't you wish you were eating dinner at my house tonight?
Even I'm a little jealous of the Carrie from 43 minutes ago. The girl who had yet to eat her delicious portobello mushroom sandwich. Why does it have to go so quickly?
We have had these delightful treats for dinner 3 times this week - and they aren't getting old. A word of warning though. This is not a meal to share with a new acquaintance. You and your guest will end up covered in ricotta cheese - smeared from one ear to the next.
Portobello Mushroom Sandies
• ¼ cup balsamic vinegar
• 4 TBS extra virgin olive oil (EVOO)
• Salt and pepper
• 4 large portobello mushrooms
• 1 large red onion, thinly sliced
• 2 large garlic cloves, chopped
• 1 rounded TBS tomato paste
• 1 ½ cup whole milk ricotta cheese
• 3 TBS store bought pesto sauce
• ½ cup chicken stock or broth
• 1/3 cup pitted kalamata olives, chopped
• 4 Kaiser rolls split in half
• 8 thin slices prosciutto
• 1 small bunch of arugula (I used spinach)
Preheat the oven to 450
In a shallow bowl, combine the balsamic vinegar, about 2 TBP of the EVOO, salt and pepper. Add the Portobello mushrooms and toss to coat. Arrange the mushrooms on a cookie sheet gill side up. Roast for 12 minutes.
While mushrooms cook, heat a medium-size skillet over medium high heat with 2 TBP EVOO. Add the sliced red onions, garlic, tomato paste, salt and pepper. Cook the onions, stirring frequently for about 8 minutes.
In a bowl, mix the ricotta cheese and pesto. Once the mushrooms have roasted for 12 minutes, remove and spread ricotta mixture among the mushrooms (gill side up). Return to the over for a minute to heat the cheese
Add the chicken stock and chopped olives to the onions. Turn the heat to high and continue to cook until the stock has reduced almost completely.
Arrange one cheese topped mushroom on the bottom of each split roll. Top the cheese with some of the onions. Top that with 2 slices of prosciutto, arugula and other 1/2 of roll.