Grilled Portobello, Blue Cheese And Caramelized Onion Hoagie
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
67
Spice
44
Sweetness
49
Sourness
34
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
Worcestershire Sauce1 tsp
Garlic Powder2 tbsps
Olive Oil110 g
Blue Cheese (crumbled)1 cup
Mayonnaise1 cup
ArugulaDirections:
1
For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice
2
Add the mushrooms and toss to combine
3
Marinate for 30 minutes to 1 hour
4
For the onions: While the mushrooms marinate, make the onions
5
In a large skillet over medium high, heat the olive oil
6
Add the onions and saute until beginning to get tender, about 5 minutes
7
Season with salt and pepper
8
Reduce the heat to low
9
Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes
10
If they start to look dry or stick to the pan, add a tablespoon or 2 of water
11
For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise
12
Heat a grill pan over medium-high heat
13
Remove the mushrooms from the marinade and transfer to the grill pan
14
Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side
15
For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted
16
Spread one side of each roll with the blue cheese spread
17
Top with some mushrooms, caramelized onions and arugula
18
Drizzle lightly with balsamic vinegar and a sprinkle of salt