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YIELD: 4 Portions

• 3.00 tbs. Lemon Juice
• 2.00 tbs. Olive Oil
• 1.00 tsp. Garlic, minced
• 0.25 tsp. Salt
• 0.75 tsp. Coarsely Ground Black Pepper, divided
• 4.00 medium Portabella Mushroom Caps, stems removed
• 1.00 cup Fontina Cheese, shredded
• 0.50 tsp. Dried Oregano Leaves, crushed
• 4.00 split Crusty Rolls
• 1.00 tbs. Fresh Basil, chopped

Preheat grill or broilder.

In a small bowl whisk together lemon juice, olive oil, garlic, salt and 1/4 tsp. black pepper.

Brush both sides of each mushroom with lemon juice mixture, using all of the dressing.

Place mushrooms on a grill or a broiler rack pan, rounded-side up; cook for 3 minutes.

Turn mushrooms stem-side up; sprinkle with cheese, oregano and remaining 1/2 tsp. black pepper.

Continue cooking until mushrooms are tender and cheese is melted, about 3 minutes.

To serve: Place each mushroom into a roll and sprinkle with basil.

Top with sliced tomato and red onino, if desired.

Serve immediately.

The Mushroom Council (

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