INGREDIENTS
4 large portobello mushroom caps about 4 to 5 inches in diameter (to clean mushrooms with damp paper towel. To prevent from getting soggy do not clean until ready to use)
1/4 cup prepared balsamic vinaigrette
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| I made this after work, quick and easy and......delicious |
2 tsp sugar
1 large tomato, sliced (blot tomato slices with paper towels to remove moisture)
3 ounces blue cheese, crumbled
1/4 tsp coarsely ground black pepper
4 large onion rolls
1 cup mixed greens salad blend
PREP TIME 10 MINUTES TOTAL TIME 30 MINUTES 4 SERVINGS, CALORIES 300
1. Using a small spoon, remove and discard brown gills from undersides of mushroom caps (leave a small amount of the gills around the outer edge to help keep the caps intact when grilling). Combine mushrooms and vinaigrette in large resealable plastic bag; seal and turn carefully to coat. Let stand for 10 minutes.
2. Preheat oven to 400 F. Head Pan over medium-high heat 3 minutes. Slice onion. Spray pan with canola oil. Add onion and sugar to pan; cook 6 to 8 minutes or until golden brown, stirring frequently. Remove from heat. I kept the onion in the pan but you can remove onion from pan; tent with foil and set aside.
3. Remove mushrooms from bag; keep vinaigrette in bag. Place mushrooms in electric grill and brush with vinaigrette, cook for 3 to 6 minutes or until grill marks appear.
4. Top mushrooms with tomato slices and cheese; bake 5 to 6 minutes or until cheese is softened. Sprinkle with black pepper. To assemble, place onion on toasted roll bottoms; top with mushrooms, mixed greens and roll tops.
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