Serves 2

Ingredients

• 4 Portobello mushroom caps,
• stems discarded
• 1/2 red onion, cut into thick

Directions

1. slices 3 oz blue cheese, crumbled 2 rolls, Kaiser or potato Preheat a grill to high.
2. Brush or spray the mushroom caps and onion with olive oil .
3. Sprinkle both sides of the mushrooms and onion with salt and pepper .
4. Place the onions and mushrooms, stem side down, on the grill, cover and cook, turning once, for 8 minutes.
5. Divide the blue cheese among half of the mushroom caps, stem side up, and top each with the remaining mushroom s, stem side down. Cover and grill until the cheese melts, about 1 minute.
6. While the cheese is melting, toast the rolls on the grill at this time, if you would like them toasted.
7. Place a mushroom stack and a slice of onion between each roll.

Notes

• When shopping for the mushrooms look for ones with a deep inside. Do not separate the ri ngs of the onion, they are easier to grill when all together.