From: Diamondback Grill, Sonora, CA. Yield: 4 servings. as needed, extra-virgin olive oil for brushing 4 large portabella caps 4 thick slices of San Joaquin Gold Cheese (semi-hard, mild, natural rind cheese) as needed, rosemary focaccia as needed, green leaf lettuce as needed, sliced tomatoes 1/4 cup prepared pesto to taste, coarse salt and freshly ground black pepper Brush portabella caps with olive oil and grill cap-side down until well-browned and flesh is no longer firm. Turn ...

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