baker33

Awesome recipes. Esp for the mushroom lovers. The recipe came from Safeways summer website Safeway - Summer Ideas



* 4 portobello mushroom caps (each about 5 in. wide and 4 oz. without stem)
* 2 to 3 tablespoons Safeway® SELECT™ Verdi Olive Oil
* At least 1/2 cup canned Safeway® SELECT™ Salsa Verde
* About 1 cup Lucerne® Shredded Mexican Four-Cheese Blend
* 4 crusty round rolls (each about 4 in. wide), such as Dutch crunch, split horizontally and toasted (see notes)
* Salt
* For garnish: sliced red onion, romaine lettuce leaves, guacamole, and Lucerne Sour Cream

1. Prepare barbecue grill and preheat for direct-heat cooking (the charcoal or gas flame is directly under the food).

2. Rinse mushroom caps, pat dry, and rub lightly all over with oil.

3. Lay mushrooms, gills down, on grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand just above grill level only 2 to 3 seconds). Keep charcoal grill uncovered; close lid on gas grill. Cook until mushroom juices start to drip, about 5 minutes.

4. With a wide spatula, turn caps over. Spoon about 2 tablespoons salsa verde onto each mushroom, covering surfaces well. Mound about 1/4 cup shredded cheese into the center of each mushroom. Continue to cook cooking until cheese melts and mushrooms are flexible when an edge is lifted with the spatula, 5 to 8 minutes longer.

5. Transfer mushroom caps to rolls; add more salsa verde, salt, and garnishes to taste.

lightheartedcook

Wow that looks delicious. Thank you for the recipe, I cannot wait to try it