Portobello mushroom caps (1 or more per person)
Balsamic vinegar
Caramelized onions (about a quarter cup per cap)
Bleu cheese - crumbled
Mozzarella cheese - sliced

Remove the little piece of stem that is always left in the mushroom cap being careful not to cut through the cap. Sprinkle with Balsamic vinegar to taste (I use about 1 teaspoon for a large cap.) Bake at 350 degrees until soft. Top with caramelized onions, then bleu cheese, then a slice of mozzarella cheese. Bake until cheese melts. These are great as appetizers or on French rolls as sandwiches. I've cut back on the onions and added roasted red peppers and they're wonderful. You can also add cooked meat or seafood to the onions. And they can be cooked on the grill, too.

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Appetizers Table of Contents