½ lb. Salted cod, prepared and flaked
4 large Portobello mushroom caps
2 Tbsp. butter
1 large onion, thinly sliced
1 Tbsp. olive oil
½ cup pesto
¾ cup asiago cheese, grated
¼ tsp. rosemary
¼ Tsp. salt
Preheat grill to medium.
Heat butter in a medium sauté pan. Add onion and sauté until caramelized, about 30 minutes.
Stir in flaked cod during the last five minutes.
Wipe mushroom caps with paper towel. Brush with olive oil and sprinkle with salt.
Grill over medium heat for 5 minutes on each side. Remove from grill and spread with pesto.
Divide caramelized onion/cod mixture evenly over the 4 Portobello caps, top with cheese and sprinkle with rosemary.
Return to grill and cover, cook just until cheese melts.
Makes 4 servings.