Good quality extra virgin olive oil (for brushing)
4 large Portabella caps
4 thick slices of Fiscalini San Joaquin Gold cheese
Rosemary or other favorite prepared focaccia bread
Green leaf lettuce
¼ cup homemade or store bought pesto
Coarse salt and freshly ground pepper, to taste
1. Brush Portabella caps with olive oil and grill – using indoor or outdoor method – cap side down until well browned and flesh is no longer firm.
2. Turn mushrooms over; place cheese slice over each cap. When cheese begins to melt, remove caps and toast focaccia on grill until warm.
3. Divide pesto between caps, spreading over cheese. Layer with lettuce and tomato on focaccia to serve.