• 4 sun-dried tomatoes (not oil-packed)
  • 4 portabella mushroom caps (about 2 ounces each)
  • 1/4 cup crumbled gorgonzola
  • 1 tablespoon olive oil
  • 1 teaspoon olive oil
  • salt and pepper
  • 1 Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them.
  • 2 Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices.
  • 3 Top half of the mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each “sandwich” with olive oil.
  • 4 Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.