PLTs

Name: PLTs
Yield: 4
Ingredients: 4 large portabello 4 mushroom caps, gills scraped off; Olive oil, for brushing, or olive oil cooking spray; Salt and pepper; 1/2 cup steak sauce, such as HP Sauce, for basting; 8 hand-cut slices good-quality white, wheat or pumpernickel bread, toasted; 2 bunches upland cress or watercress, trimmed; 6 - 8 ounces Stilton cheese or smoked blue cheese, preferably Oscar's (oscarsadksmokehouse .com); 4 thick slices beefsteak tomato, seasoned with salt and coarse black pepper

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Apr 7, 2015

4Servings

Ingredients

4 large portabello 4 mushroom caps, gills scraped off
Olive oil, for brushing, or olive oil cooking spray
Salt and pepper
1/2 cup steak sauce, such as HP Sauce, for basting
8 hand-cut slices good-quality white, wheat or pumpernickel bread, toasted
2 bunches upland cress or watercress, trimmed
6 - 8 ounces Stilton cheese or smoked blue cheese, preferably Oscar's (oscarsadksmokehouse .com)
4 thick slices beefsteak tomato, seasoned with salt and coarse black pepper

Preparation

Heat a grill pan, griddle or large cast-iron skillet over medium-high.

Brush portabello caps with olive oil; season with salt and pepper. Grill the mushrooms until tender, turning once, 6 to 8 minutes. Liberally baste with HP Sauce.

Build sandwiches with the toast, mushrooms, watercress, blue cheese and tomatoes. Cut the sandwiches corner to corner.