4 portabello mushrooms, large
1 tsp olive oil for each mushroom
2 tsp Kosher salt
1 C balsamic vinaigrette
1 yellow onion, chopped to carmelize
1/2 C hazelnuts
1/2 C soft goat cheese
4 pieces Focaccia
Remove stems from mushrooms and arrange gill side up on a greased sheet tray. Drizzle with olive oil and sprinkle with kosher salt. Roast in oven until juices appear and mushrooms are pliable. Cool and marinate in balsamic vinaigrette overnight.
Remove mushrooms from marinate and top with soft goat cheese. Place in oven at 350 degrees until heated through.
Caramelize onions in a pan and roast hazelnuts for a few minutes then set atop mushrooms.
Serve on toasted Focaccia with a pint of Mirror Pond Pale Ale.