Ingredients

The following ingredients have 6 Servings
  • 6 portobello mushrooms
  • 1/4 cup balsamic glaze (reduction) (store-bough or see the instructions below)
  • 2 tablespoons vegetable oil
  • 2 large sweet onions (thinly sliced)
  • Salt and freshly ground black pepper
  • Pinch of sugar
  • 6 ounces crumbled blue cheese
  • 6 soft sandwich rolls

Instruction

  • Brush any dirt from the mushroom caps, remove the stems and reserve them for another use.
  • Brush about half of the balsamic glaze onto the tops of the mushrooms, then set them aside while you sauté the onions.
  • Separate the onions into rounds. Heat the oil in a large skillet over medium heat. Add the onions and season with salt and pepper.
  • Sauté until the onions are soft, translucent and beginning to brown, 5 to 7 minutes.
  • Preheat a gas or charcoal grill to a medium temperature (about 400°F).
  • Oil the grates and add the mushrooms, gill side up.
  • Grill for 3 minutes, then turn them over, brush with the rest of the balsamic reduction and grill until tender, about 3 minutes longer.
  • Top each mushroom with a portion of blue cheese and cook just until the cheese begins to melt, 1 minute more.
  • To serve, place a portion of onions on the bottom of each bun, add a cheese-topped portobello and serve immediately.