Flinchy's Grilled Portobello & Mozzarella Foccaccia - abc27 WHTM

Flinchy's Grilled Portobello & Mozzarella Foccaccia

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Chef Dawson Flinchbaugh of Flinchy's shares his recipe for grilled portobello and mozzarella foccaccia.


  • 1 giant portobello mushroom, sliced into 1 inch strips
  • 2 oz. roasted red peppers
  • 2 thin slices of fresh mozzarella, enough to cover 1 slice of bread
  • 2-3 tbls. pesto mayonnaise, store bought or homemade - recipe included
  • 1 piece foccaccia bread, sliced long-ways


  • Preheat over 350 degrees.
  • Bake portobello strips for 8 minutes or until soft.
  • Lightly toast foccaccia bread.
  • Place bread on pan, spread both pieces with pesto mayo.
  • Top with portobello slices and mozzarella and put back in oven.
  • Pull out when cheese starts to melt.


Homemade Pesto Mayonnaise

  • In a blender, place bunch of basil leaves and some parmesan cheese.
  • Drizzle extra virgin olive oil in while blender is on 'medium' setting - blend until desired consistency.
  • Pour into container and stir in handful of pine nuts.
  • Mix 1:1 ratio with mayonnaise for strong taste, 3:1 for lighter taste.
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