Roasted Garlic and Portobello Sandwich

Roasted Garlic Puree

1. Preheat oven to 450°F.

2. Lay the full head of garlic on a square of foil. Drizzle 1 tsp. of the olive oil over the top. Bring up the sides of the foil and wrap up the garlic.

3. Roast garlic head until tender (about 40 minutes).

4. In the meantime, prepare the mushrooms (below), and add them to the same oven so that they finish at about the same time.

Prepare the Mushrooms

1. Remove stems from portobellos, wipe caps clean with a moist paper towel.

2. Rub the caps all over with 1 Tbsp. olive oil and sprinkle with salt.

3. Lay them in an ovenproof pan, gill sides up.

4. In a small bowl, combine the shallots, 1 clove chopped garlic, thyme, balsamic vinegar, and salt and pepper to taste.

5. Sprinkle the shallot mixture evenly over each portobello cap.

6. Roast the filled portobellos until the mushrooms are tender and browned (20 to 30 minutes).

Assemble and Serve

1. Remove garlic from oven when done, and allow garlic head to cool to the touch.

2. Squeeze the garlic pulp into a small bowl and mash.

3. Remove the portobellos from the oven when done, and set the oven temperature to broil.

4. Toast the bread slices on both sides under the broiler.

5. Spread each slice with a portion of the roasted garlic puree. Sprinkle with salt and pepper to taste.

6. Top four of the slices with a roasted portobello cap, and place them on a baking sheet.

7. Sprinkle the cheese over each cap, and return them to the oven to melt the cheese.

8. Top with parsley and another bread slice complete the sandwich.