Double Stuffed Portabella Mushroom Sandwich
The sandwiches are huge so plan on splitting one between two people. I also tried it without the bun and it was just as delicious.
Adapted slightly from Rachel Ray Magazine.
Ingredients
Units
- 6 portabella mushrooms, cleaned, stems trimmed
- 1 large red onion, sliced into 1/2-inch thick slices
- 3 large whole wheat or sourdough buns
- 2 tablespoons coconut oil
- 3 teaspoons mayonnaise
- sea salt and freshly ground black pepper
- 1 cup blue cheese
Instructions
- Preheat the grill on medium-high for 10 minutes. Place the mushrooms, onions, and buns on a large baking sheet. Brush coconut oil on mushrooms and onions (to prevent them from sticking) and spread 1 teaspoon of mayonnaise on each bun. Season mushrooms and onion generously with salt and pepper. Grill mushrooms stem side down and onion for 5 minutes with grill lid down. Using tongs, flip the mushrooms and onion. Divide blue cheese evenly among three mushrooms. Close lid and grill for one minute until cheese has mostly melted. Remove mushrooms and onion from grill and lightly toast the buns on the grill.
To assemble:
- Place 3 portabellas without cheese on top of the three with cheese. Place mushroom stack on the bottom half of a toasted bun, top with onion slice and then place the remaining bun half on top. Repeat until all of the sandwiches are assembled. Serve immediately.
Nutrition
- Serving Size: Makes 3 sandwiches. Serves 6