2 medium portabella mushrooms caps
2 tablespoons olive oil
2 medium ripe pears, peeled, cored and sliced
1 tablespoon sour cream
1 tablespoon mayonnaise
2 tablespoons crumbled blue cheese
2 halved sandwich rolls (such as kaiser)
2 large lettuce leaves


1. Prepare outdoor grill, placing grill rack 5 inches from heat, or preheat broiler. Using a spoon, scrape gills from portabella caps. Brush caps with oil. Place on a grill rack or broiler pan; grill until tender, turning once, about 8 minutes; drain on paper towels.
2. In a blender container, combine half of the pear slices, the sour cream and the mayonnaise; blend until smooth; stir in blue cheese. Spread half of the dressing on roll bottoms, dividing evenly; top with lettuce leaves, portabellas and the remaining pear slices. Drizzle pears with remaining dressing; cover with tops of rolls.
These sandwiches can be served hot or at room temperature. Any leftover mushrooms and dressing can be tossed with mesclun greens for a quick salad.
Grilled Portabella and Pe
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