Don’t those look great? They were fantastic–a burger dream. To make these, I got four nice portobello caps and removed the stems and brushed them off. Some people like to scoop out the gills, but I like the earthy flavor so I left them. I then peeled a couple of medium white onions and cut them into thick slices–if you are not as crazy about grilled onions as we are, you could use just one onion. Your call. I placed these in a large container and tossed them with a full bottle of Saucy Mama Santa Fe Creamy Chipotle Dressing. Let them soak up the sauce for a half an hour or so.
Prep your outdoor grill with a medium-high heat, and if you have one, use a vegetable grilling pan for the onions–that will save the task of fishing out onion rings as they inevitably drop through the grill. Place the mushrooms and onions on the hot grill and save the excess marinade–no meat here, so this is perfectly safe. Grill until the mushrooms have a nice char and have softened up, and the onions are nice and caramelized.
During the last couple of minutes of grilling, flip the mushroom caps over so the gill sides are facing up and place a slice of havarti cheese on each cap to let it melt in (optional but recommended). Split and toast some hamburger rolls (I used whole wheat ciabatta rolls for these) until toasty brown. Dunk your caramelized onions back into the reserved marinade for an extra-sloppy, extra tasty burger, and assemble and devour. These should be eaten outdoors with lots of napkins and a nice cold glass of beer or lemonade. Maybe some grilled sweet potato wedges. Watermelon. You get the picture.
More veggie grilling recipes coming soon. Thanks for reading!