Grilled Portobello, Blue Cheese and Caramelized Onion Hoagie Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			MUSHROOMS: 1/4 cup extra-virgin olive oil 1 tablespoon Worcestershire sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder Juice of 1/2 lemon 4 portobello mushrooms, sliced 1/4 inch thick ONIONS: 2 tablespoons olive oil 2 yellow onions, halved and thinly sliced Kosher salt and freshly ground black pepper 1 tablespoon sugar BLUE CHEESE SPREAD: 4 ounces blue cheese, crumbled 1/3 cup mayonnaise or plain yougart SANDWICHES: 4 hoagie rolls, split 1 cup arugula Balsamic vinegar, for drizzling
			FOR THE MUSHROOMS: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour. FOR THE ONIONS: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Add sugar and season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water. FOR THE BLUE CHEESE SPREAD: In a small bowl, mix the blue cheese and mayonnaise/Yougart. Heat a grill pan over medium-high heat. Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side. FOR THE SANDWITCHES: Brush olive oil on the cut side of each hoagie rolls and season with salt & pepper, then grill in a pan or bbq until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar.