Adapted from Gourmet Meals in Minutes by the Culinary Institute of America
You can simply grill or roast the portobellos with your favorite marinade, but here’s a slightly dressed-up version if you’re looking for something new.
Serves 4
4 portobello mushrooms 1/8 cup Madeira 1 ½ Tbs. olive oil 1 garlic clove, bruised ¼ tsp. oregano, dried 1 tsp salt, or to taste ½ tsp. freshly ground black pepper, or to taste 1 cup onion, sliced 4 hard rolls, or 8 slices crusty bread 4 slices Cheddar or Swiss 2 cups mixed salad greens
Preheat the broiler and place the oven rack in the upper third of the oven.
Remove the stems from the mushrooms and using a sharp paring knife, cut away the gills. Combine the Madeira, 1 Tbs. of the olive oil, the garlic clove, oregano, ½ tsp of the salt, and ¼ tsp. of the pepper in a large bowl; add the mushrooms and toss to coat. Set aside for 10 minutes to marinate.
Heat the remaining olive oil in a sauté pan set over medium-high heat. Add the onions and sauté until soft and translucent, about 5-6 minutes. Season with the remaining salt and pepper.
Place the mushrooms on a baking sheet, brush with the marinade, and broil until browned and tender, about 4 minutes on each side. When cool enough to handle, thinly slice each mushroom and place one entire sliced mushroom on the bottom half of each roll. Place 1 slice of cheese on top of each mushroom.
Place the bottom half of each roll with the mushroom and cheese on a baking pan and place under the broiler until the cheese is melted, about 2 minutes.
Top each sandwich with ¼ cup of the onions, ½ cup of the greens, and the top half of the roll.
