What’s better than mushrooms filled with blue cheese? Vidalia onion-topped mushrooms filled with blue cheese of course! Recipe courtesy of Chef & the Fat Man. For more RealSweet® Onion recipes, visit realsweet.com.
Ingredients
- 16 oz fresh Portobello mushrooms, stems removed
- 8 oz blue cheese crumbles
- 2 medium RealSweet® Vidalia® or Peruvian Sweet onions, sliced into rings
- ¼ cup olive oil
Instructions
Method: Direct grilling
Equipment: Cooking grid
- Set the EGG for direct cooking at 375°F/190°C.
- Fill each mushroom cap with blue cheese crumbles.
- Lightly oil the cooking grid and place the onion slices and mushrooms (cheese side up) on the grid.
- Cook and turn the onions occasionally until tender.
- Without turning them, cook the mushrooms until they are tender and the cheese has melted.
- Transfer the mushrooms to a serving plate and top with grilled onions.
- Serve warm and enjoy!
