Marinated portobello mushrooms seasoned with Club House Montreal Steak Seasoning and served on a toasted French baguette with crumbled blue cheese, diced tomatoes, and scallions.
Ingredients
Serves 24
- 30 ml (175 milliliters) Balsamic vinegar
- 90 ml (500 milliliters) Extra-virgin olive oil
- 15 ml (90 milliliters) Club House La Grille ® Montreal Steak Spice
- 2 ml (10 milliliters) Salt
- 500 g (3 kilogram) Portobello mushrooms
- 4 each French baguettes
- 125 g (750 grams) Blue cheese crumbles
- 250 g (1 1/2 kilogram) Plum tomatoes
- 5 ml (30 milliliters) Club House La Grille ® Montreal Steak Spice
- 1 ml (5 milliliters) Salt
- 50 ml (325 milliliters) 0.5 cm sliced scallions
Procedure
- Combine vinegar oil seasoning and salt. Add mushrooms and refrigerate for 1 hour. Heat a sautéed pan over medium heat. Add marinated mushrooms and sautéed. Allow to cool. Toast the baguette slices on both sides. Allow to cool. Combine the blue cheese tomatoes seasoning and salt.
