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Michael Symon's Portobello Blue Cheese Sandwich

Portobello Blue Cheese Sandwich Michael Symon
Challah Roll Sandwiches
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Portobello and Blue Cheese Sandwich Recipe: Balsamic marinated portobello mushrooms are a fine match for creamy blue cheese.
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ingredients
  • 4 large Portobello Mushrooms
  • 1 medium Red Onion (cut into 1/4-inch thick slices)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • Kosher Salt and freshly ground Pepper
  • 4 ounces Buttermilk Blue Cheese (crumbled; 1/2 cup)
  • 4 Challah Buns (split and toasted)
  • 2 cups loosely packed Arugula
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 large Portobello Mushrooms
    1 medium Red Onion (cut into 1/4-inch thick slices)
    1/4 cup Extra Virgin Olive Oil
    1/4 cup Balsamic Vinegar
    Kosher Salt and freshly ground Pepper
    Preheat a grill or grill pan to medium-high heat. To clean the portobellos, remove the stems and scrape out the gills using a spoon. Drizzle the mushrooms and onion with the olive oil and vinegar and season liberally with salt and pepper.
  • 2
    4 ounces Buttermilk Blue Cheese (crumbled; 1/2 cup)
    Put the mushrooms and onions on the grill, close the lid (or cover, if using a grill pan), and cook until the mushrooms soften and the onions begin to char, about 3 minutes. Uncover, flip the mushrooms and onions, and cook uncovered for 1 minute. Top each mushroom with 1 ounce blue cheese. Cook uncovered until the cheese begins to melt, about 1 minute.
  • 3
    4 Challah Buns (split and toasted)
    2 cups loosely packed Arugula
    Put a mushroom onto each bun, top with 1 onion slice, and 1/2 cup arugula, and serve.

    Helpful Tip:
    1. Scrape out the gills of the mushroom because they tend to have a muddy flavor.
 
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