Double-Decker Stuffed Portobello Sandwiches

Now, I could never in a million, trillion years get my best guy to eat these, but boy HOWDY are they yumm-o!

from Every Day with Rachael Ray

6 potato rolls
12 portobello mushroom caps, stems discarded
1 red onion, cut crosswise into 1/2-inch-thick slices (I  made mine a bit thinner)
1/4 c. olive oil
Salt and pepper
8 oz. blue cheese, crumbled (next time I am going to try it with Boursin)

Preheat grill (or grill pan) to high.  Grill the rolls until lightly toasted.  Brush mushroom caps and onion with the olive oil;  season with salt and pepper.  Place on the grill, cover and cook, turning once, for 8 minutes.  Transfer onion to a plate.  Divide the blue cheese among 6 of the mushroom caps, stem side up, and top each with a remaining mushroom, stem side down.  Cover and grill until the cheese "melts," about 1 minute.  Place a mushroom stack on each of the roll bottoms and top with the onion and roll tops (I found it a bit easier to top the cheese with the onion and then the second mushroom).

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