"Grilled Portobello Mushrooms with Caramelized Vidalia Onions"
By Chef Mark Shoopman of Lutheran Hillside Village.
4 each Portobello mushroom caps, stems removed
1 cup Mascarpone cheese
1 cup Gorgonzola cheese
2 large Vidalia onions, sliced
As needed Extra virgin olive oil
As desired Freshly ground black pepper, and sea salt
2 cups Fresh spinach leaves, loosely packed
1 large clove garlic Smashed, peeled, and finely minced
1 cup Fresh tomatoes, seeded and chopped
cup Panko bread crumbs
cup Parmesan cheese, freshly grated
Preheat oven to 400 degrees F.
Brush the Portobello mushrooms with olive oil and season with salt and pepper. Set aside.
In a medium bowl add 1 cup of the mascarpone cheese followed by a cup of the gorgonzola cheese and cup breadcrumbs. Mix thoroughly and set aside.
Slice the Vidalia onions medium thick. In a large skillet over medium high heat, heat the olive oil and then add the onions allow them to cook for a few minutes until they begin to sweat. Add the garlic and continue cooking until the onions are lightly browned and begin to caramelize. At this point turn off the heat and add the spinach and tomatoes and toss to combine.
Heat grill to medium high heat and place the mushrooms with cap side up and grill until tender approximately 3 minutes. Turn and continue grilling until other side is tender, approximately another 2 minutes.
Place the mushrooms caps on a baking sheet and stuff each with equal amounts of the onion mixtures and then top with equal amounts of the cheese mixture. Place in the oven and bake until the cheese is browned and bubbling, approximately 5 minutes. Serve with a side of fresh greens tossed in your favorite vinaigrette dressing.