Grilled Portabella Sandwich Courtesy Of: The Mushroom Council Grilled Portabella Sandwich Serves 24 2 Kg or 4 lbs Fresh yellow onions sliced to 1/4 inch thick 50 mL or 1/4 cup Olive oil, divided 800 mL or 1 lb, 12 oz Fresh tomatoes, seeded and diced 75 mL or 3 oz Fresh basil, shredded 75 mL or 3 oz Fresh jalapeno peppers, seeded and chopped 50 mL or 1/4 cup White wine vinegar 5 mL or 1 tsp Salt 5 mL or 1 tsp Ground black pepper 48 slices Sourdough bread 24 Portabella Mushroom Caps 4-5 oz, 100-125 g 750 mL or 1 lb 8 oz Block & Barrel Imperial Monterey Jack Cheese, sliced 24 Fresh basil sprigs For Relish: Divide onions between 2 sheet pans; drizzle each with 2 Tbsp (30 mL) olive oil. Toss onions to coat. Bake at 400 degree F (200 degree C) stirring occasionally, until tender and lightly browned, about 30 minutes; cool. Coarsely chop and mix onion with tomatoes, shredded basil, jalapenos, vinegar, salt and pepper. Reserve at room temperature for about 30 minutes.

For each sandwich, grill or toast 2 slices of bread; reserve. Lightly score top of 1 mushroom cap in a diamond pattern, on the gill side cut a shallow X in the centre where stem was attached. Brush with olive oil; season with salt and pepper. Bake at 550 degree F (280 degree C) until tender and lightly browned, turning once, about 5 minutes.

Put cap on one slice of grilled bread. Top with 1/3 cup (75 mL) reserved relish and 1 slice cheese. Partially cover with second slice of bread. Return sandwich to oven to melt cheese, about 1 minute.

Garnish with a basil sprig.