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Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 8 baby portobello mushrooms stems removed
- 1 1/2 tablespoons olive oil divided
- 2 tablespoons bbq rub Not-S0-Classic
- 2 red onions or medium Yellow, White, thinly sliced
- 1 teaspoon herbes de provence
- 1/2 cup barbecue sauce prepared*
- 1/2 cup arugula
- 8 whole wheat dinner rolls Mini
Method
- Toss mushrooms in bowl with 1/2 Tbs. Olive Oil and the Not-So-Classic BBQ Rub. Stir to combine. Set aside.
- Heat remaining 1 Tbs. oil in large skillet over medium heat.
- Add onions and Herbes de Provence, and cook 30 minutes, or until caramelized, stirring occasionally.
- Remove from heat, and season with salt and pepper, if desired.
- When the onions have about 10 minutes to go, 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 4 minutes more.
- Meanwhile, warm buns (rolls) on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sauteed onions, a small handful of arugula, and top bun.
- Now watch as the meat lovers enjoy.
