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Portobello "Steak" Bruschetta with Gorgonzola Butter and Red Pepper Vinaigrette

Prep: 25 min | Cook: 25 min | Servings: 4

For gorgonzola butter:
 2 ounces gorgonzola cheese (about 1-1/4cup), at room temperature 1tablespoon unsalted butter, softened

Make gorgonzola butter while mushrooms are marinating: On a plate with a fork mash gorgonzola and butter together until blended well. 

Ingredients

  • 10 slice Italian Bread , country style, .5" thick on the bias
  • 5 tbsp Balsamic vinegar
  • 6 clove Garlic , large, minced
  • 2 tbsp Thyme , chopped, or 2 tsp dried
  • 0.5 cup Olive oil
  • 1.5 lb acacia , stems trimmed flush with caps
  • Red Pepper Vinaigrette

Directions

Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side.

Make marinade: In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in 1 layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.

Prepare grill.

Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer mushrooms with tongs to a cutting board and slice thin. 

Spread 1 side of bread with gorgonzola butter. 

Arrange warm mushrooms on toasts and spoon vinaigrette over each bruschetta. Garnish with thyme.