Portobello Panini With Gorgonzola And Sun-Dried Tomatoes

• 4 sun-dried tomatoes (not oil packed)
• Boiling water
• 4 portobello mushrooms (2 ounces each)
• 1/4 cup Gorgonzola cheese
• 1 tablespoon plus 1 teaspoon olive oil
• Salt and freshly ground pepper to taste

1. 1
2. Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the toma-toes from the water, pat dry, and chop them.
3. 2
4. Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Top half of the mushrooms with 1 tablespoon of the chopped tomatoes and 1 tablespoon of the cheese. Top with the remaining mushroom slices. Brush the top side of each "sandwich" with some of the oil.
5. 3
6. Preheat a large nonstick skillet or grill pan over medium-high heat until good and hot. Place the mushroom sandwiches in the hot pan carefully, oiled side down, and cook for 2 minutes, Brush the top half with the remaining oil, flip with a spatula, and cook until the mushroom softens and begins to brown and the cheese is melted, about another 2 minutes. Season with salt and pepper and serve.

tomatoes, boiling water, portobello mushrooms, gorgonzola cheese, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/portobello-panini-with-gorgonzola-and-sun-dried-tomatoes-52338801 (may not work)