Cheese-Grilled Portabella with Pesto and Rosemary Focaccia

From: Diamondback Grill, Sonora, CA. Yield: 4 servings.

as needed, extra-virgin olive oil for brushing
4 large portabella caps
4 thick slices of San Joaquin Gold Cheese (semi-hard, mild, natural rind cheese)
as needed, rosemary focaccia
as needed, green leaf lettuce as needed, sliced tomatoes
1/4 cup prepared pesto to taste, coarse salt and freshly ground black pepper

Brush portabella caps with olive oil and grill cap-s

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