6mediumshiitake mushroomsPortobello mushrooms work well also
¼cupextra virgin olive oil
¼teaspoongarlic powder
Kosher salt and freshly cracked black pepperto taste
2tablespoonsunsalted buttermelted
1largefresh tomatosliced
6fresh basil leaveschopped
4slicesfresh mozzarella cheese
4slicessourdough bread
Instructions
THE MUSHROOMS
Clean the mushrooms and remove stems. Place caps on a plate with the gills up.
Preheat griddle or griddle pan over medium-high heat.
In a small bowl, mix olive oil, garlic powder; season with salt and pepper, to taste. Brush over the mushroom caps with a brush.
Place the caps on the grill over medium-high heat for 5 to 10 minutes or until tender.
Remove from the mushrooms from the grill; set aside.
THE SANDWICHES
Heat griddle or griddle pan over medium-high heat.
Meanwhile, melt the butter using a small microwave-safe bowl. Microwave in 10-second intervals until completely melted.
When the butter is melted, brush the butter onto one side of each of the 4 slices of bread.
Place two pieces of the bread buttered side down on the griddle. Layer the bread with tomatoes, basil leaves, mozzarella, and mushrooms, top with remaining slice of bread butter side up.
Layer the bread with tomatoes, basil leaves, mozzarella and mushrooms, top with remaining slice of bread butter side up.
Grill sandwich for about 3 to 6 minutes on each side, until bread is golden brown and cheese has melted.
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