Grilled Portobello Mushroom with Gorgonzola Cheese
4 large Portobello mushrooms, stemmed and cleaned
Mixed green salad
1/2 cup gorgonzola cheese
1/2 cup Chef Pascal Balsamic, Tarragon & Roasted Garlic
Sauce
1/2 cup roasted pepper with garlic and basil (see recipe)
Salt and pepper to taste
Marinate mushrooms with Chef Pascal Balsamic, Tarragon & Roasted Garlic
Sauce for 1 hour. Grill mushrooms over a medium heat until tender, about
4 minutes per side. As soon as the mushrooms are cooked, add gorgonzola cheese
on top. Meanwhile, set up 4 plates with mixed greens in the center of the
plate and roasted peppers around the edges of the place. Slice mushrooms
and arrange in the center of the plate.
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