Recipe from Vegetarian Times magazine. Visit to subscribe. Serves 8.
Ingredients
8 baby portobello mushrooms, stems removed
3 tablespoons olive oil, divided
2 tablespoons Classic BBQ Rub (see recipe)
2 medium yellow or white onions, thinly sliced
1 teaspoon herbes de Provence
1/2 cup prepared barbecue sauce
2 ounces shredded smoked Gouda ( 3/4 cup)
8 mini challah rolls or dinner rolls
Directions
Toss mushrooms in bowl with 1 tablespoon olive oil and Classic BBQ Rub. Set aside.
Heat remaining 2 tablespoons oil in large skillet over medium heat. Add onions and herbes de Provence, and cook 30 minutes, or until golden, stirring occasionally. Remove from heat, and season with salt and pepper, if desired.
Heat grill or grill topper over medium-high heat. Rub grate or grill topper with vegetable oil. Place mushrooms stem-side down on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges. Flip, and grill 3 minutes more. Divide cheese among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted.
Meanwhile, warm buns on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sauteed onions, and top bun.
Classic BBQ Rub
Makes about 3/4 cup. This rub is good for about 2 months.
Ingredients
1/4 cup light brown sugar
1/4 cup sweet paprika
3 tablespoons ground black pepper
3 tablespoons kosher or coarse sea salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
Directions
Combine all ingredients in small airtight container. Shake well to blend. Store in refrigerator.
