Double-Decker Stuffed Portobello Sandwiches

By franny-2

Ingredients

• 6 * 6 potato rolls
• 12 * 12 portobello mushroom caps, stems discarded
• 1 * 1 red onion, cut crosswise into 1/2-inch-thick slices
• 1/4 * 1/4 cup extra-virgin olive oil
• * Salt and pepper
• 8 * 8 ounces blue cheese, crumbled

Details

Servings 6

Preparation

Step 1

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.