Barbecue Portobello Sandwiches
By Mary McDougall
We like these topped with a variety of garnishes. If I have some coleslaw in the refrigerator, we use that, plus some tomatoes, sliced onions and lettuce. (Shredded cabbage tossed with rice vinegar and lime juice makes a delicious stand in for coleslaw.) Or try them topped with sauerkraut and mustard.
Prep Time: 15 min
Cook Time: 20 min
1 Place the barbecue sauce in a bowl. Add the minced chipotle and mix well. Set aside.
2 Place the onions and mushrooms in a large non-stick saute pan. Cook over medium high heat for about 10 minutes, stirring almost constantly with a spatula to keep the vegetables from sticking to the pan. The onions and mushrooms will take on a golden brown color. Pour the barbecue sauce over the onions and mushrooms and mix well. Reduce heat to low and cook gently, stirring occasionally, for 10 minutes. Split the buns and warm them, ladle the barbecue mixture over the buns. Top with your choice of garnishes. Serve open-face or close up the buns and eat the sandwiches with your hands.