• 4 small Italian crusty rolls 
• 8 slices Authentic Bologna, thinly sliced
• 80 g (⅓ cup) ricotta cheese
• 120 g (1 cup) Portobello mushrooms

 Mayonnaise

• 125 g (½ cup) peppers, diced
• 25 g (½ cup) fresh basil, chopped
• 125 g (½ cup) mayonnaise (see note)
• Salt and freshly ground pepper, to taste

Note:

You can replace the mayonnaise with plain yogurt.

1. Slice Portobello mushrooms. Cook on the barbecue or in a frying pan for 2 to 3 minutes per side. Set aside.
2. Place mayonnaise ingredients in a blender and process until smooth. Season to taste.
3. Spread mayonnaise mixture on rolls.
4. Place 2 slices of bologna, the ricotta cheese and Portobello mushrooms on one half of each roll.

Serve and enjoy!

Culinary Comment:

Button mushrooms, the most common type of mushrooms grown for human consumption, have a whitish, fleshy cap on a white stem. The larger and darker Portobello mushrooms are button mushrooms. They owe their more pronounced flavour to the fact they are harvested at a later stage than the better-known white mushroom. Portobello mushrooms are delicious in sauces or grilled.