Here is a photo of a recipe from my Memorial Day post.
I made “Broiled Portobello Mushroom Sandwiches with Caramelized Onions and Fontina Cheese on a Toasted Roll” with sweet potatoes and broccoli rabe with beans.
A quick sandwich for a hot day when you don’t want to spend so much time in the kitchen.
Broiled Portobello Mushroom Caps with Fontina Cheese and Caramelized Onions
This has to be one of my favorite meals and so easy…
2- 3 Portobello mushroom caps
Fontina cheese, shredded
2 large red onions- sliced
1- 2 pats of butter
2 tbsp. Marsala wine
Start caramelizing your onions, this will take 30 minutes….
Slice 2 large red onions and set aside. (The onions will cook down)
Coat the bottom of a wide sauté pan with olive oil and butter. I use a ceramic coated pan to prevent the onions from sticking.
Heat the pan on medium high until the oil starts to shimmer. Add the onion slices and stir to coat the onions. Spread the onions out evenly over the pan and let them cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions. Keep the onions from drying out as they cook by adding a little water to the pan.
Let the onions cook for 30 minutes, stirring every few minutes. After 20 minutes lower the heat and add a little bit more oil, if you think the onions are about to burn. As the onions cook down, you may need to scrape the pan every few minutes if they are sticking. Continue to cook until they are a rich, brown color.
At the end of the cooking process, I add Marsala wine to deglaze the pan and add some flavor to the onions.
While the onions are cooking, grate the cheese, set aside and clean the Portobellos.
To clean the mushrooms remove the stems and scrape out the gills using a spoon. Brush off any dirt with a damp cloth and dry the mushrooms. (I take the gills out, but if you prefer, they can be left in).
Turn on the broiler in your oven.
When the onions are close to being done… arrange the mushrooms under the broiler within 6 inches from the source of heat, top side up. Broil the mushrooms 5 minutes, until they soften a little.
Turn the mushrooms over and fill the caps with shredded cheese and broil for 2 more minutes until the cheese melts.
Serve the mushrooms on a bun with the caramelized onions.