Sherbert Skys

Stuffed mushrooms and grilled pork chops... yum!  Add to that the lovely sherbet skys and you have a good night.  Last week, Wednesday night, my normal dinner with mom and dad. I have been craving a sandwich from a great restaurant in Palo Alto California. It is a Portobello sandwich with goat cheese and arugula.  Mom and I will be visiting family in Palo Alto the last week of june. I am so excited and we will defiantly have the sandwich in Palo Alto.  Tonight we decided to stuff the mushrooms with the same ingredients as  the portobello sandwich.

Sandwich:
4 portobello mushrooms
2/3 cup arugula
1 cup balsamic vinegar
1 loaf sourdough bread
olive oil
2 oz goat cheese

Pesto Goat Cheese Spread:
3 large garlic cloves
1/2 cup pine nuts
2 oz parmigina-reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon fresh black pepper
3 cups loosely packed fresh basil
1/3 cup extra virgin olive oil
4 oz goat cheese, room temperature
2 oz cream cheese, room temperature

With food processor running, drop in garlic and add nuts, parmigina-reggiano cheese, salt, pepper, and basil until finely chopped. Add in olive oil and blend until incorporated.

Clean and de-stem the mushrooms and slice into 1/2 inch slices.  Drizzle olive oil on the outside of the mushrooms. Grill the mushrooms about 2 minutes each side and slice into 1/2 inch slices. Wash and dry arugula and set aside. In a small pot, slowly cook down the balsamic vinegar until thick and syrurypy, about 10 minutes. Set aside and allow to cool to room temperature.

Slice the bread into medium slices, not to thick .  Pour a bit of olive oil on the bread on one side and place on a panni grill.  Layer slices of mushroom, arugula, and pesto goat cheese. Drizzle on the balsamic vinegar and top with a slice of bread. Grill in the panni press until golden brown and hot, about 5 minutes. Serve with extra balsamic vinegar.

 If you want to make stuffed mushrooms instead of the sandwiches, coat the mushrooms with oil and grill for about 2 minutes. Mix together the arugula, pesto, and cheese. Spoon this mixture into the mushroom and put back on the grill for another minute or two. Top with drizzled balsamic vinegar.