FunGuy’s Balsamic Caramelized Onion and Blue Cheese Portobellos

With sweltering summer on it’s way out and chilly autumn on it’s way in the FunGuy is feeling a little blue… Cheese, that is! 

To brighten those blues, we’ve taken crumbles of salty blue cheese and stuffed them between onions drizzled with balsamic. We then stuff all that delicious flavor into our hearty Portobello mushrooms! 

Pop those into the oven and what comes out is a cheesy, caramelized, sweet and salty mushroom that is perfect all season long!

DIRECTIONS:

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Brush off any debris from the FunGuy Portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard, transferring the mushroom caps to a large bowl. Peel the onions and cut them into ¼ inch thick rounds and set aside. 
3. Drizzle the olive oil over the mushrooms, sprinkle a pinch of salt over them and toss well to coat each mushroom well. Transfer the mushrooms to the baking sheet and bake in the oven for 10  minutes or until they are just tender and liquid has pooled in the middle. Remove the mushrooms from the oven and pour out any liquid that has accumulated in the cap, and return them to the baking sheet. 
4. Place the slices of onion inside each cap in a single layer and drizzle the balsamic vinegar over the onions and season with a pinch of salt. Return the mushrooms and onions to the oven with the broiler on and cook another 5 minutes or until the onions have started to turn brown and caramelize very lightly. 
5. Remove the mushrooms from the oven and tuck bits of blue cheese in between the onion rounds and return them to the oven for another 5 minutes. 
6. Once the mushrooms are cooked through, the onions have caramelized, and the cheese has melted, remove them from the oven and allow to cool about 5 minutes before serving with extra blue cheese crumbles on top.

Have a Fun meal!