Ingredients
6 Portobello caps, 3-4 inches in diameter.
Kosher (or sea) salt
1-1/2 Tablespoons extra-virgin olive oil
6 slices goat cheese (any spiced variety or plain – may be substituted with brie or bleu cheese)
French baguette (12 slices)
Preparation
Cut off stems so that caps will lie flat. Add salt to gill side – minimally.
Place non-stick pan over burner and add oil…high heat, Add portobello caps, gill side down before oil starts burning. Reduce heat to medium, and cook for approx. 2 minutes.
Turn over and cook for approx. 1 minute. Place cheese inside caps, and cover pan with lid, until cheese melts.
Toast slices of baguette (lightly) in oven or toaster.
Put portobello/cheese mushrooms on bread (between 2 slices) and add fresh (or dried) herbs such as basil or dill…whatever tastes good to you. And any other toppings. I like green onions.
