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This was in the newspaper this morning... sounds very good.
4 portabella caps
1 Tbsp olive oil
1 medium onion, chopped and sauteed until tender
1 ripe tomato, sliced in 4 large slices
1 cup shredded Monterey Jack cheese
salt and pepper
Cut the stems off the portabellas and discard. Wash the caps, but don't shake dry, the water in the mushroom veins will help steam the caps. Brush the tops with olive oil.
Place vein side down on the grill and cook for about 5 minutes. Turn over and fill the caps with the sauteed onions. Sprinkle with salt and pepper. Mound the shredded cheese over the onions and top with a slice of tomato.
Continue grilling until the cheese melts. Can be served on a bed of shredded lettuce if you want more veggies.
4 portabella caps
1 Tbsp olive oil
1 medium onion, chopped and sauteed until tender
1 ripe tomato, sliced in 4 large slices
1 cup shredded Monterey Jack cheese
salt and pepper
Cut the stems off the portabellas and discard. Wash the caps, but don't shake dry, the water in the mushroom veins will help steam the caps. Brush the tops with olive oil.
Place vein side down on the grill and cook for about 5 minutes. Turn over and fill the caps with the sauteed onions. Sprinkle with salt and pepper. Mound the shredded cheese over the onions and top with a slice of tomato.
Continue grilling until the cheese melts. Can be served on a bed of shredded lettuce if you want more veggies.
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