- 4 portobello mushroom caps (without stem)
- 2 tablespoons Safeway SELECT Verdi Olive Oil
- 1/2 cup Safeway SELECT Salsa Verde
- 1 cup Lucerne® Shredded Mexican Four Cheese Blend
- 4 crusty round rolls, such as Dutch crunch, split horizontally and toasted
- Salt
- Prepare barbecue grill and preheat for direct heat cooking (the charcoal or gas flame is directly under the food).
- Rinse mushroom caps, pat dry, and rub lightly all over with oil.
- Lay mushrooms, gills down, on grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand just above grill level only 2 to 3 seconds). Keep charcoal grill uncovered; close lid on gas grill. Cook until mushroom juices start to drip, about 5 minutes.
- With a wide spatula, turn caps over. Spoon about 2 tablespoons salsa verde onto each mushroom, covering surfaces well. Mound about 1/4 cup shredded cheese into the center of each mushroom. Continue to cook cooking until cheese melts and mushrooms are flexible when an edge is lifted with the spatula, 5 to 8 minutes longer.
- Transfer mushroom caps to rolls; add more salsa verde, salt, and garnishes to taste.