PORTABELLO MUSHROOM SANDWICH WITH AVOCADO ENJOY DAN:

PORTABELLA MUSHROOM SANDWICH WITH AVOCADO by CHEF DAN:

Serves 2

INGREDIENTS:

4 portabella mushrooms

1/4-cup LORI’S pesto

1 roasted bell pepper, halved

 1 avocado, pitted and sliced

1/4-cup sun dried tomatoes

2 tablespoon (GLENDALE SHEPHERD) farmstead sheep’s milk yogurt

4 slices fresh Mozzarella cheese

2 teaspoon garlic crushed

8 fresh basil leaves

DIRECTIONS:

1.   Roast bell pepper over open flame and blacken the pepper.

2.   Place in a plastic bag and let cool.

3.   When cool rub the plastic bag all over the pepper removing the black skin.

4.   Turn heat on the grill to medium.

5.   Clean out the inside of the mushroom with a spoon.

6.   Place on a sheet of aluminum foil.

7.   Place 1 tablespoon LORI’S pesto, plus 1 teaspoon garlic on each mushroom.

8.   Top each mushroom with fresh Mozzarella cheese.

9.   Top two of the mushrooms with roasted bell pepper, avocado slice, sun dried tomatoes and 1 tablespoon sheep’s milk yogurt.

10.                Carefully put two sides together.

11.                On a prepared and pre-heated grill.

12.                Place the mushroom on the aluminum foil and grill 15-20 minutes.

13.                Flipping half way through.

ENJOY DAN:                                           BON-APPETITE!!