I feel silly for posting a sandwich recipe… but really, this one is good enough to warrant it.
We had a family BBQ, and we vegetarians in the family requested “lots of veggies on the grill… maybe portobello mushrooms, and some onions, and stuff?” and we were rewarded with portobello mushrooms and foil-wrapped onions! Mmm. The leftovers made their way home with me, and onto my favourite sandwich for a perfect lunch the next day — one that you need to try!
If you haven’t got roasted portobellos and onions leftover from the BBQ, you can do them in the oven, as I’ve done in the recipe below. Enjoy!
Roasted Portobello & Onion Sandwiches with Blue Cheese
Serves 2
- 4 slices of crusty bread (a whole wheat baguette or ciabatta would be great here)
- 2 portobello mushroom caps
- 2 Tbsp. olive oil
- 1 clove garlic, crushed
- 1 small onion, sliced in half lengthwise
- 2 oz. blue cheese
Preheat oven to 425F.
Marinate mushrooms in olive oil and garlic for 20 minutes.
Place mushrooms cap-side-down and onion cut-side down onto a foil-lined baking sheet. Roast at 425F for 25-30 minutes, or until the onions have caramelised and the mushrooms are cooked through.
Toast the bread, and layer with mushrooms, onions, and blue cheese.
Eat with great delight!
Kitchen Operas 
Wow the sandwich looks so stunning and sounds delicious. I can’t wait to try this.
Thanks for sharing!
Thanks, Tes – it really was delicious! If you do give it a try, let me know what you think!
I wondered what the smell was. Now I know 😉
MMMMM,..what a great & lovely original sandwich,..great & lovely food!