Roasted Portobellos With Panzanella

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4 large, meaty portobello mushrooms (about 1 pound total), stemmed

Salt and pepper, to taste

1/2 pound plain focaccia bread, cut into cubes (about 4 cups) (see Note)

1/2 red onion

2 firm-ripe tomatoes

4 ounces Gorgonzola cheese

Handful fresh basil leaves + basil for garnish

3 teaspoons capers, drained

3 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

A few cups mixed salad greens

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