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“A favorite that never goes out of style. Adapted from Nettie's recipe.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sun-dried tomato mayonnaise ingredients in small bowl. Cover and refrigerate.
  2. Stir together marinade ingredients and place in ziploc bag with mushrooms, being careful not to break them. Marinate for 1 hour.
  3. Remove mushrooms from marinade, saving marinade.
  4. Grill over medium heat, uncovered, basting with marinade, and cooking about 15-20 minutes or until tender in the center.
  5. Place focaccia, cut sides down, on grill. Grill until lightly toasted, about 2 minutes. turning once to get good hatch marks.
  6. Spread sun-dried tomato mayonnaise on toasted bread.
  7. Line bread with 4 arugula leaves, mushroom and 2 tablespoons goat cheese.
  8. Serve warm.

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