Roasted Portobello And Peach Sandwiches With Basil And Blue Cheese

• 2 portobello mushrooms
• 1 large peach
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• Pinch sea salt
• 2 whole wheat English muffins
• 6-8 basil leaves
• 1/2 cup arugula
• 1/4 cup blue cheese crumbles

1. Remove the stems from the mushrooms. Scrape out the gills with a small spoon. Gently wipe the mushroom cap with a damp paper towel. Cut the peach into 1/2 inch slices.
2. Add the balsamic vinegar, olive oil and salt to a large seal-able bag. Place the mushrooms and peach slices into the bag. Toss gently to coat. Let marinate for approximately 10 minutes at room temperature.
3. During this time, pre-heat your oven to 425 degrees. Get out a rimmed baking pan and set it aside.
4. Using tongs, transfer the mushrooms and peach slices to the rimmed baking pan. Place the mushrooms cap side up. Drizzle approximately 1 tablespoon of the leftover marinade over the mushroom caps. Transfer the baking pan to your pre-heated oven and roast for 8 minutes. After 8 minutes, remove the peaches from the baking pan and set aside (you don't want them to get overly soft). Flip the mushrooms over (so gill side is now up) and place the baking pan back in the oven for another 8-10 minutes (cooking time will depend on how large your mushroom caps are).
5. During this time, toast your English Muffins.
6. Once the mushrooms have finished cooking (they should be soft and still juicy), assemble your sandwiches. On one side of the English muffin layer on the blue cheese, basil leaves, peach slices, mushroom and arugula, dividing all the ingredients evenly between the two sandwiches. Top with the lid of the English Muffin and serve immediately.

portobello mushrooms, peach, balsamic vinegar, extravirgin olive oil, salt, whole wheat english muffins, basil, arugula, blue cheese crumbles

Taken from food52.com/recipes/22169-roasted-portobello-and-peach-sandwiches-with-basil-and-blue-cheese (may not work)