Grilled Bread With Fontina Gorgonzola And Mushrooms Recipes

GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE

Steps:

• Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
• Heat the grill to high.
• Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
• Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
• Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
• Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
• Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

GRILLED FONTINA WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, then sauté mushrooms, stirring occasionally, until tender and starting to brown, about 4 minutes. Add artichoke hearts and cook, stirring occasionally, 2 minutes. Season with salt and pepper.
• Brush 1 side of bread slices with remaining tablespoon olive oil. Turn over 4 slices, then divide mushroom mixture and cheese among them. Top with remaining slices, oiled sides up.
• Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.

GRILLED FONTINA, MUSHROOM, AND ARUGULA SANDWICHES

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary and stir 30 seconds. Add mushrooms. Cover skillet and cook until mushrooms are tender, stirring often, about 8 minutes. Season mushrooms to taste with salt and pepper; transfer to plate. Wipe out skillet.
• Arrange 4 bread slices on work surface; spread with mustard, if desired. Top bread slices with cheese, then mushrooms and arugula, dividing equally. Top each with bread slice; press to compact. Brush tops lightly with oil.
• Heat reserved skillet over medium heat. Place sandwiches, oiled side down, in skillet. Brush tops lightly with oil. Cover and cook until golden on bottom, occasionally pressing with spatula, about 5 minutes. Turn sandwiches over. Cover and cook until golden on bottom and cheese is melted, about 5 minutes longer. Transfer sandwiches to plates; cut in half and serve.