Prep Time
15 Mins
Cook Time
13 Mins
Yield
4 servings.

How to Make It

Step 1

Trim tough outer stalks from fennel. Cut bulb in half lengthwise; remove and discard core. Set bulb aside.

Step 2

Cut tenderloin lengthwise down center, cutting to, but not through, bottom. Flip cut piece over to enlarge tenderloin, and sprinkle with salt and pepper.

Step 3

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tenderloin and fennel on rack; grill, covered, 5 minutes. Add mushrooms. Grill 5 additional minutes or until tenderloin is desired degree of doneness and vegetables are tender, turning tenderloin and vegetables once. Cut tenderloin and fennel into thin slices.

Step 4

Arrange tenderloin, fennel, and mushrooms evenly over focaccia rounds. Spoon 2 tablespoons chutney over each round; top with cheese. Return to grill rack; grill 3 minutes or until cheese melts.

Cooking Light The Lazy Gourmet

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