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Ingredients
- 1 sm loaf Focaccia bread
- 4 med Portobello mushrooms
- 4 x Shallots, thinly sliced
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Prechopped garlic
- 3 Tbsp. Dry sherry or possibly apple juice
- 1/2 tsp Dry thyme
- 1/2 c. Crumbled Gorgonzola or possibly blue cheese
- 1 c. Preshredded mozzarella cheese
Directions
- 1. Preheat the oven to 450 degrees F. Place the focaccia on a baking sheet.
- 2. Wipe the Portobello mushroom caps with damp paper towel. Cut the caps in half and slice crosswise. Thinly slice the shallots.
- 3. Heat the extra virgin olive oil in a large nonstick skillet over medium-high heat. Add in the mushrooms and cook, stirring occasionally, for 5 min. Add in the shallots, garlic, thyme, and sherry and cook for 2 min, or possibly till the liquid has evaporated and the mushrooms are tender.
- 4. Remove the pan from the heat and stir in the Gorgonzola. Spoon the mix proportionately over the focaccia and sprinkle on the mozzarella. Bake for 3 to 5 min, or possibly till the cheese is melted and bread is warmed. Slide the focaccia onto a cutting board and with a sharp knife cut it into 4x2-inch rectangles. Serve from the cutting board.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 522g | |
| Calories 816 | |
| Calories from Fat 470 | 58% |
| Total Fat 53.22g | 67% |
| Saturated Fat 17.22g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 1156mg | 48% |
| Potassium 1847mg | 53% |
| Total Carbs 51.49g | 14% |
| Dietary Fiber 6.3g | 21% |
| Sugars 10.11g | 7% |
| Protein 27.16g | 43% |
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