Food > Recipe Directory > Courses/Meal Type > Main Course > Mushroom and Gorgonzola with Arugula Salad

Mushroom and Gorgonzola with Arugula Salad Recipe

Mushroom and Gorgonzola with Arugula Salad

Homemakers Best Tested
By
The Homemakers Test Kitchen
This sandwich – a bit like a bread pizza – is cooked under the broiler. One of the world's top blue cheeses, Italian Gorgonzola makes this an extremely tasty and luxurious decadent sandwich, but almost any other flavourful melting cheese could replace it. Calabrese ring, ciabatta or other Italian-style breads, Parisian loaf or baguette can all be used for this sandwich.

Ingredients

Sandwich:
12 oz  (375 g)  cremini or white mushrooms, thinly sliced
1/3 cup  (75 mL)  extra-virgin olive oil
3 tbsp  (45 mL)  minced parsley
1 tbsp  (15 mL)  lemon juice
1/2 tsp  (2 mL)  salt
Half (2/3 lb/350 g) Calabrese ring or other Italian bread
8 oz  (250 g)  Gorgonzola cheese with rind removed, crumbled
Black pepper
Salad:
4 cups  (1 L)  each arugula and Boston lettuce leaves
1/2 cup  (125 mL)  very thinly sliced sweet onion
2 tbsp  (30 mL)  extra-virgin olive oil
1 tbsp  (15 mL)  red wine vinegar
Pinch each salt and black pepper

Preparation

Mushroom and Gorgonzola: In bowl, toss together mushrooms, oil, parsley, lemon juice and salt; let stand at room temperature for at least 10 minutes or for up to 2 hours.

Horizontally slice bread into halves; place both, cut side up, on baking sheet. Spoon mushroom mixture evenly over entire surface of each cut side. Place 3 inches/8 cm under broiler; broil until mushrooms are steaming hot, about 3 minutes. Remove from broiler; top evenly with cheese, then freshly grind pepper over top to taste.

Broil until cheese is melted, about 1 minute. With serrated knife, cut into 4 or 6 open-faced sandwiches.

Arugula Salad: Toss together arugula, Boston lettuce, onion, olive oil, vinegar, salt and black pepper.

Makes 4 or 6 servings.

Serving(s)
4 to 6
Nutritional Information
Per each of 6 sandwiches: about
Calories 422
Protein 14 g
Fat (total) 27 g
Sat. Fat 10 g
Carbohydrate 32 g
Fibre 3 g
Cholesterol 38 mg
Sodium 1.177 mg
Calcium 26 % RDI
Iron 16 % RDI
Vitamin A 14 % RDI
Vitamin C 5 % RDI
Folate 46 % RDI

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Source

Homemakers Magazine: September 2008

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