Portobello Mushrooms with Grilled Onions and Cheddar Cheese Sandwich

 

                    Grilled whole portobello mushrooms are a good vegetarian substitute for hamburger, especially when topped with grilled red onions and cheddar cheese. Chipotle ketchup provides acidity and spice, but you may substitute mayonnaise, with maybe a teaspoon of chopped parsley or basil, if you prefer a milder sauce.

Makes 2 sandwiches

• 2 large portobello mushrooms, stemmed and wiped clean
• Two ½-inch-thick slices red onion
• 2 tablespoons olive oil
• Salt and ground black pepper to taste
• 2 round Italian rolls
• ¼ cup Chipotle Ketchup, recipe below
• 3 ounces cheddar cheese, thinly sliced

1. Heat a panini or sandwich press.
2. Brush the mushrooms and onions with olive oil and sprinkle with salt and pepper.
3. Place them on the press, pull the top down, and cook until softened and browned, 4 to 6 minutes ; transfer to plate and let cool slightly.
4. Cut the rolls in half with a sharp serrated knife ; spread some chipotle ketchup on the bottom half of each roll.
5. Place a mushroom on each bottom half ; top with a slice of onion.
6. Cover the onion with cheese ; top the sandwiches with the top halves of the rolls.
7. Put the sandwiches on the press, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes.
8. Carefully remove from the press and serve immediately.

Chipotle Ketchup

• ¼ cup ketchup
• ½ teaspoon finely chopped canned chipotle chiles in adobo, plus 1 teaspoon of the sauce
• ¼ teaspoon ground cumin
• 1 tablespoon fresh lime juice

1. Combine all the ingredients in a small saucepan and bring to a simmer over medium heat.
2. Cook, stirring often, until the sauce thickens, 2 to 4 minutes.
3. Remove from the heat and let cool to room temperature.
4. This will keep, tightly covered, in the refrigerator up to 1 week.

BON APPÉÉÉÉÉÉÉTIT