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Receta Portobello And Zucchini Sandwiches With Tomato Salsa
by Global Cookbook

Portobello And Zucchini Sandwiches With Tomato Salsa
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Ingredientes

  • 2 med zucchini cut into 1/4"-thk
  •     vertical strips
  • 1/2 c. vinaigrette
  • 4 x portobello mushrooms
  • 2 Tbsp. green or possibly black olivada (olive paste)
  • 1/2 c. robiolla or possibly soft fresh goat's cheese
  • 2 x ripe tomatoes cored, seeded,
  •     and cut into 1/4" cubes
  • 2 Tbsp. vinaigrette
  •     Snipped chives
  •     Sliced pitted cured black olives

Direcciones

  1. Preheat the oven to 450 degrees. Marinate the zucchini in vinaigrette for 10 min at least.
  2. Remove the portobello stems. Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds. Set the rounds on a baking sheet and spread each round with some olivada and about a Tbsp. of cheese. Add in the marinated zucchini strips to the baking sheet and roast for 10 min.
  3. Remove the mushrooms and zucchini from the oven and assemble. Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini. Garnish the top and sides with Tomato Salsa, chives and black olives slices.
  4. Tomato Salsa: Combine the tomatoes with vinaigrette and spoon salsa over and around portobello mushroom sandwiches. (
  5. Makes about 1 1/2 c.)
  6. This recipe yields 2 dinner servings.