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