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Double-Decker Stuffed Portobello Sandwiches

June 2010
Double-Decker Stuffed Portobello Sandwiches

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Makes: 6 servings

Prep: 5 mins

Grill: 10 mins

  • 6 potato rolls
  • 12 portobello mushroom caps, stems discarded
  • 1 red onion, cut crosswise into 1/2-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 8 ounces blue cheese, crumbled
  1. Preheat a grill to high. Grill the rolls until lightly toasted.
  2. Brush the 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 the 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.