Portobello Mushroom Muffaletta

For the Mushrooms

1. Preheat the oven to 400F.

   Wipe the cap-side of the mushrooms with a damp paper towel and remove the stems.

   Place the mushrooms gill-side up on a sheet pan lined with parchment paper.  Season with 1 teaspoon olive oil drizzled over each mushroom, a sprinkle of salt and a couple grinds of black pepper. 

2. Roast the mushrooms until tender and starting to brown, about 15 minutes. 

   Turn the mushrooms over and roast about 5 minutes longer.

For the Olive Tapenade

1. While the mushrooms are roasting, make the olive tapenade and gremolata.  First, the tapenade...

   Add parsley, basil and garlic to a food processor and combine to a rough chop with a few short blitzes.  Add the olive oil, vinegar and olives and repeat with short blitzes until you have a chunky mix.  Transfer to a small bowl and stir in the capers by hand.  Set aside.

   

For the Basil Parsley Gremolata

1. Using the same food processor (no need to wash it out), add garlic, lemon zest, lemon juice, salt, basil, parsley and olive oil and pulse with short blitzes until combined.  The gremolata should be more finely chopped than the tapenade, but not a puree or sauce.

   

Assembly

1. Cut the loaf of ciabatta bread into individual servings -- about the width of the mushroom caps. 

   Turn each piece on edge and slice in half so that you have a top and bottom like a bun.  Place the top and bottom together and lightly toast.

2. To assemble, spread some gremolata on each half of the bread (if the bread is too thick, tear out a little of the inside of the top half of the bun).  Layer some olive tapenade, one of the mushrooms caps, sliced mozzarella, roasted red peppers, and a handful of fresh greens (spinach, arugula or kale work nicely).  Repeat for the second sandwich.

   Put the lid on and enjoy a taste of New Orleans!