package (10 ounces) mushrooms, wiped clean and sliced
1
red onion, chopped
1
jar (4 ounces) chopped pimiento, drained
1/2
cup (4 ounces) crumbled Gorgonzola or blue cheese, divided
1/4
cup chopped fresh basil
2
tablespoons French's® Honey Dijon Mustard
1
tablespoon balsamic or red wine vinegar
*Or, if prepared garlic butter is not available, substitute 1/4 cup melted butter mixed with 1/4 teaspoon garlic powder.
Prep Time
25 minutes
Cook Time
15 minutes
1. Divide 2 tablespoons garlic butter evenly between bread slices. Brush butter on one side of bread. Place bread, buttered-side up, on oiled grid. Grill over medium-high heat 3 minutes or until golden, turning once. Transfer to serving platter.
2. Heat remaining garlic butter in large skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 to 8 minutes or until mushrooms are golden. Add pimiento, 1/4 cup cheese, basil, mustard and vinegar; cook and stir 3 minutes or until liquid is evaporated.
3. Spoon mushroom mixture evenly over bread slices. Top with remaining cheese. Serve warm.
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