Portland-obello Basil Blue Panini | Treasure Cave® Cheese

Ingredients

• 4 Portobello caps
• ½ cup mayonnaise
• 3 ounces Treasure Cave ® Crumbled Blue Cheese
• 3 tablespoons basil, minced
• 1 lemon, zested (from the whole lemon) and juiced (from half of the lemon)
• Salt, to taste
• Pepper, to taste
• Olive oil
• 4 teaspoons Worcestershire sauce
• 1 jar roasted red peppers, drained
• 5 tablespoons herb butter (recipe below)
• 1 loaf ciabatta bread (or a hearty bread of choice), sliced
• 8–10 pieces bacon, cooked according to package instructions
• 1 stick unsalted butter, softened
• 1 teaspoon green onion
• 1 teaspoon parsley
• ¼ cup Treasure Cave ® Crumbled Blue Cheese
• Using a moist paper towel, wipe the tops of the mushrooms to remove any loose grit.
• Combine the mayonnaise, Treasure Cave ® Crumbled Blue Cheese , basil, lemon zest and lemon juice in a food processor and pulse until combined. Then, season with salt and pepper, to taste. Set aside.
• Heat the stove-top grill pan to medium-high heat.
• Remove the mushrooms, reduce the heat to medium, add the bread to the grill, buttered sides down, and smear the basil blue cheese sauce on the insides of the bread (the face-side-up pieces).
• Combine all the ingredients in a food processor and pulse until well combined. Chill until ready to serve.