GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
- For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
- For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
- Heat a grill pan over medium-high heat.
- Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
- For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.
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- Heat 2 teaspoons oil over medium heat in a nonstick skillet. Add onions and cook until they begin to soften and turn clear. Season with salt and pepper and reduce heat to medium low. Continue to cook, stirring occasionally until very soft and golden brown, 30-60 minutes. If onions begin to burn, add 1 Tablespoon of water a a time and/or reduce heat slightly. Remove onions from heat and set aside. Onions can be refrigerated in an airtight container for 3-4 days or frozen until ready to use.
- Pull of any stems from portabellas and scrape the brown gills from the underside of the mushrooms with a spoon. Brush or spray both sides of the mushrooms with olive oil and season with salt and pepper. Score the tops of the mushrooms in a grid pattern with a sharp paring knife, being careful not to cut all the way through the mushroom. Lightly brush both sides of bread or the insides of the rolls with olive oil.
- Clean and oil grilling surface. Place mushrooms, underside down on grill. Grill until well browned and beginning to soften, 5-7 minutes. Flip mushrooms over. Add crumbled cheese to the mushrooms and cook until cheese is softened and the mushrooms are well browned and softened, 5-7 more minutes. Note that larger mushrooms will take longer to cook than smaller ones. Pile caramelized onions on top of the goat cheese and heat through, 2-3 minutes.
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