Gouda Portobello Trenchers

Gouda Portobello Trenchers

prep time

minutes
cook time

minute
servings
2
sandwiches

Ingredients


















Cooking Instructions

1

Prepare the marinade by mixing all but the portobellos together in a large, deep dish. Slice the portobellos into thick slices (remove the stems but slice them too) and place them in the marinade. Stir this around and let it sit at room temperature for about 30 minutes.


2

Meanwhile, make the caramelized onions by placing the butter into a heavy-bottomed sauté pan and heating on medium high. Once the butter is almost sizzling, add the onions and cook for about 20 minutes, or until a deep golden color is achieved and the onions are completely limp. Remove from pan and set aside.


3

Drain the mushrooms and cook them over medium-high heat in the same pan used for the onions. Cook for about 15 minutes, or until all the moisture is gone from the bottom of the pan and there are little glimpses of a golden hue on some of the mushrooms. Prepare the bottom of the trencher by spreading the grainy Dijon and mayonnaise on the bread. Then place the onions over top, followed by the mushrooms and then the cheese. Place the trenchers under a broiler set to high for approximately four minutes, but keep a close eye on them to avoid burning. Serve the trenchers with a topping of spinach and sliced avocado.


Ingredients


















Cooking Instructions

1

Prepare the marinade by mixing all but the portobellos together in a large, deep dish. Slice the portobellos into thick slices (remove the stems but slice them too) and place them in the marinade. Stir this around and let it sit at room temperature for about 30 minutes.


2

Meanwhile, make the caramelized onions by placing the butter into a heavy-bottomed sauté pan and heating on medium high. Once the butter is almost sizzling, add the onions and cook for about 20 minutes, or until a deep golden color is achieved and the onions are completely limp. Remove from pan and set aside.


3

Drain the mushrooms and cook them over medium-high heat in the same pan used for the onions. Cook for about 15 minutes, or until all the moisture is gone from the bottom of the pan and there are little glimpses of a golden hue on some of the mushrooms. Prepare the bottom of the trencher by spreading the grainy Dijon and mayonnaise on the bread. Then place the onions over top, followed by the mushrooms and then the cheese. Place the trenchers under a broiler set to high for approximately four minutes, but keep a close eye on them to avoid burning. Serve the trenchers with a topping of spinach and sliced avocado.


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