1 focaccia, cut into 6 in. (15cm) squares
6 portabella mushrooms
1/4 cup Barbecue Sauce (see recipe)
2 red bell peppers, roasted, peeled and julienned
6 tablespoons goat cheese, crumbled
30 basil leaves
Servings: 6
1. Slice the focaccia squares horizontally and toast.
2. Brush the portabella mushrooms with the BBQ sauce and grill until hot and tender.
3. To assemble each sandwich, place one mushroom on the bottom of a focaccia square and top with 1/6 of the roasted pepper strips, 5 basil leaves and 1 tablespoon (15 milliliters) of goat cheese. Top with the remaining focaccia, cut in half and serve.
Yield: 6 Sandwiches
6 portabella mushrooms
1/4 cup Barbecue Sauce (see recipe)
2 red bell peppers, roasted, peeled and julienned
6 tablespoons goat cheese, crumbled
30 basil leaves
Servings: 6
1. Slice the focaccia squares horizontally and toast.
2. Brush the portabella mushrooms with the BBQ sauce and grill until hot and tender.
3. To assemble each sandwich, place one mushroom on the bottom of a focaccia square and top with 1/6 of the roasted pepper strips, 5 basil leaves and 1 tablespoon (15 milliliters) of goat cheese. Top with the remaining focaccia, cut in half and serve.
Yield: 6 Sandwiches
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