| Ingredient |
| 2/3 cup plus 1 tbsp |
Ponzu (Brown Label) |
| 1 tbsp |
chopped fresh basil leaves |
| 1 tsp |
dijon style mustard |
| 1 clove |
garlic, finely chopped |
| ¼ tsp |
ground pepper |
| 4 medium |
portabello mushrooms, stems trimmed |
| 4 slices |
½-inch thick Focaccia bread, cut 3 by 4 inches |
| ¼ cup |
seasoned spreadable cheese |
| 16 strips |
grilled red bell pepper |
| Instruction |
| 1 |
In a large sealable plastic bag combine Ponzu sauce, basil leaves, Dijon mustard, garlic and pepper. |
| 2 |
Add mushrooms, turning to coat and marinade for 15 minutes. |
| 3 |
Grill or broil mushrooms 3 minutes per side. |
| 4 |
Lightly brush Focaccia bread with Ponzu and toast. |
| 5 |
Spread each piece of bread with 1 Tbsp cheese, top with 4 slices bell pepper. |
| 6 |
Thinly slice each mushroom and place on top of peppers. |
| 7 |
Garnish with additional fresh basil leaf or arugula. Makes 4 Servings. |
