Grilled Portobello, Blue Cheese, and Caramelized Onion Hoagie
Try this Grilled Portobello, Blue Cheese, and Caramelized Onion Hoagie recipe.
Try this Grilled Portobello, Blue Cheese, and Caramelized Onion Hoagie recipe.
- 1 tablespoon worcestershire sauce
- kosher salt
- 2 tablespoons olive oil
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- kosher salt and freshly ground black pepper
- 4 ounces blue cheese crumbled
- 1/3 cup mayonnaise
- juice of 1/2 lemon
- 1 cup arugula
- balsamic vinegar for drizzling
- 4 portobello mushrooms sliced 1/4 inch thick
- 2 yellow onions halved and thinly sliced
- blue cheese spread:
- 4 hoagie rolls (i like martin's) split
- Carbohydrate 13.396796968655 g
- Cholesterol 28.2621423309175 mg
- Fat 30.1602617340277 g
- Fiber 2.33060627681963 g
- Protein 9.02239481850144 g
- Saturated Fat 8.438274973842 g
- Serving Size 1 1 serving (217g)
- Sodium 1375.22184746504 mg
- Sugar 11.0661906918354 g
- Trans Fat 6.5137921356704 g
- Calories 351 calories
Step-by-step
- 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.
A Weeknight Winner: My Go-To Grilled Portobello Hoagie
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weeknights are often a whirlwind of homework, practices, and the never-ending to-do list. But I refuse to let this dictate my dinner choices. I believe in nourishing my family with tasty, wholesome food, even when time is short. That's why I've developed a repertoire of quick, easy, and undeniably delicious recipes – and this Grilled Portobello, Blue Cheese, and Caramelized Onion Hoagie is a shining star in that collection.
The beauty of this recipe lies in its simplicity and flexibility. It comes together relatively quickly, even on the busiest of evenings. The intense flavors of the grilled portobellos, tangy blue cheese, and sweet caramelized onions create a symphony of taste that's both sophisticated and satisfying. Plus, it's incredibly versatile. Feel free to swap out the arugula for spinach or another leafy green you prefer. If you don't have hoagie rolls on hand, a crusty baguette works equally well. The key is to have fun with it and tailor it to your family's preferences.
The Portobellos: The Hearty Heart of the Hoagie
Portobello mushrooms are my secret weapon for creating a hearty and flavorful vegetarian meal. Their rich, meaty texture holds up beautifully on the grill, absorbing the smoky char and intensifying their umami notes. The marinade, with its blend of olive oil, Worcestershire sauce, garlic, and lemon juice, adds layers of depth and complexity. Thirty minutes of marinating time is ideal, but if you're truly short on time, a quick 15-minute soak will still deliver delicious results.
Caramelized Onions: A Sweet and Savory Dance
Caramelized onions are the unsung heroes of countless dishes. Their slow transformation from pale to deep brown magic unlocks an intense sweetness and richness that complements the savory portobellos perfectly. The key here is patience. Low and slow is the name of the game. Don't rush the process. The longer you cook them, the more intense their flavor will become. And don't be afraid to add a splash of water if they start to stick to the pan.
Blue Cheese: A Tangy Twist
I love the sharp, pungent bite of blue cheese. It adds a delightful counterpoint to the sweetness of the caramelized onions and the earthiness of the portobellos. A simple mixture of crumbled blue cheese and mayonnaise creates a creamy, flavorful spread that elevates the sandwich to another level. Feel free to adjust the amount of blue cheese to your liking. If you're not a big blue cheese fan, you could substitute it with another creamy cheese, like goat cheese or cream cheese.
The Assembly: A Simple Symphony of Flavors
Putting it all together is the most satisfying part. Toasted hoagie rolls provide a perfect base for this flavor explosion. Spread the blue cheese mixture generously on both halves, then layer on the grilled portobellos, caramelized onions, and arugula. A light drizzle of balsamic vinegar adds a final touch of acidity and sweetness, creating a beautiful balance of flavors.
This Grilled Portobello, Blue Cheese, and Caramelized Onion Hoagie is more than just a sandwich; it's a testament to the power of simple ingredients combined with a little bit of love. It's a meal that satisfies both my craving for something delicious and my need for a quick and easy weeknight dinner. So go ahead, give it a try. Your family (and your taste buds) will thank you.
Beyond the Weeknight: A Versatile Recipe for Any Occasion
This recipe is easily adaptable to any occasion. For a casual lunch, you can skip the grilling and simply pan-fry the mushrooms and onions. For a more elegant presentation, serve the individual components on a platter with crusty bread for dipping. This recipe is equally at home in a casual lunchbox or a sophisticated dinner party. The versatility of this dish makes it a staple in my culinary arsenal. Let me know what you think!
