Michael Symon's Portobello Blue Cheese Sandwich

By clawson

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

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

step 1

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

instructions 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.

step 2

ingredients 4 ounces Buttermilk Blue Cheese (crumbled; 1/2 cup)

instructions 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.

step 3

ingredients 4 Challah Buns (split and toasted)
2 cups loosely packed Arugula

instructions 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.