Liquid Smoked Portabella Mushroom Sandwich

2 large portabella mushrooms, chopped

1/2 medium onion, diced

1/2 red bell pepper diced

1 tablespoon vegetable or olive oil

1 tablespoon Worcestershire sauce

1 teaspoon liquid hickory or mesquite flavored smoke

gorgonzola cheese or other blue cheese, crumbled

Add oil to a nonstick skillet and heat over medium heat. When the oil is hot, add the onions and red pepper, and cook until the onions are transparent. Add the mushrooms and stir until the mushrooms begin to shrink in size and sweat. Add the Worcestershire sauce and stir until the mushrooms absorb the liquid, then add the hickory smoke and stir until the liquid is absorbed.

There are a number of ways to serve this. Either open-faced on a slice of focaccia bread, or inside a hamburger bun or as a bowl on top of some cooked grits. How ever you decide to serve it, top it with crumbled gorgonzola cheese and enjoy. Makes two to three servings.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community