Portobello Mushroom Sandwiches

I got this recipe off of a friends blog and it is SOOOOOOOOOOO good and worth the extra money I had to spend buying the high priced ingredients.

Portobello Mushroom Sandwiches

Ingredients:• ¼ cup balsamic vinegar• 4 TBS extra virgin olive oil (EVOO)• Salt and pepper • 4 large portobello mushrooms• 1 large red onion, thinly sliced• 2 large garlic cloves, chopped• 1 rounded TBS tomato paste• 1 ½ cup whole milk ricotta cheese• 3 TBS store bought pesto sauce• ½ cup chicken stock or broth• 1/3 cup pitted kalamata olives, chopped• 4 Kaiser rolls split in half• 8 thin slices prosciutto • 1 small bunch of arugula (I used spinach)

Preheat the oven to 450In a shallow bowl, combine the balsamic vinegar, about 2 TBP of the EVOO, salt and pepper. Add the Portobello mushrooms and toss to coat. Arrange the mushrooms on a cookie sheet gill side up. Roast for 12 minutes.
While mushrooms cook, heat a medium-size skillet over medium high heat with 2 TBP EVOO. Add the sliced red onions, garlic, tomato paste, salt and pepper. Cook the onions, stirring frequently for about 8 minutes.

In a bowl, mix the ricotta cheese and pesto. Once the mushrooms have roasted for 12 minutes, remove and spread ricotta mixture among the mushrooms (gill side up). Return to the over for a minute to heat the cheeseAdd the chicken stock and chopped olives to the onions. Turn the heat to high and continue to cook until the stock has reduced almost completely.Arrange one cheese topped mushroom on the bottom of each split roll. Top the cheese with some of the onions. Top that with 2 slices of prosciutto, arugula and other 1/2 of roll.

4 servings