- 1 cup pumpkin puree
- 2 tablespoons sugar
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 6 portobello mushroom caps
- 2 medium red onions
- 6 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 6 crusty sandwich rolls or pieces of French bread
- 4 ounces goat cheese
- 2 cups arugula, packed
- ½ cups craisins (optional but advisable)
Combine the pumpkin puree, sugar, nutmeg and cloves in a small pot. Bring the mixture to a boil. Then reduce heat and simmer for 10 minutes to thicken the puree. Then remove from heat and set aside.
Heat the grill to a medium temperature, around 350 F.
Wash the mushrooms. Slice the onion into thick rounds. Combine the olive oil, vinegar, salt and pepper in a small bowl.
Brush both sides of the onions and mushrooms with the oil mixture before placing them on the grill. Grill the onions for 5 to 8 minutes or until they are soft but not shriveled. Make sure to turn them over halfway through. The mushrooms will take 10 to 15 minutes. Grill them until they are soft and release juices when poked. Flip them over halfway through their cooking time and reapply the sauce a few times.
Slice the sandwich rolls and place them on the grill for about 2 minutes to toast them slightly.
Assemble the sandwiches. Spread 1/6th of the goat cheese on the bottom half of each sandwich roll. Place a grilled portobello mushroom cap on top of the cheese. Pile grilled onions on the top of each mushroom. Add a handfull of arugula on top of the onions. Spread the pumpkin puree on the underside of the top part of the roll. Add the craisins if you so desire. Enjoy them while the mushroom and onions are still warm.
I made this recipe a while back, and I really liked it but did not post it then. Therefore, I’m posting it now. But, just so you know, I did not make two dishes with portobello mushrooms in one week. I would, though. I like them better than chicken, I think.