Portobello, Brie, & Caramelized Onion Sandwich

Roasted portobello mushrooms, brie and caramelized onions sandwiched between toasted sweet batard bread!

Number of Sandwiches: 2 sandwiches

Estimated Cost Per Sandwich: $6.50


For the caramelized onions...

- 1 large yellow onion, cut in half and sliced

- 4 tbsp unsalted butter

- salt and pepper for seasoning

For the roasted portobello mushrooms...

- 2 large portobello mushrooms, stems removed

- salt and pepper for seasoning

- olive oil to drizzle

- non stick cooking spray

- 1 tbsp balsamic vinegar

For the rest of the sandwich...

- 4 slices sweet batard bread, 3/4 inch thick 

- 8 slices brie cheese, 1/4 inch thick


1)  In a medium sized saute pan, melt the butter over low heat.

2) Add in the onions, season with salt and pepper and stir every 2 minutes.

3) The caramelization of the onions will take about 30-45 minutes.

4) While you're cooking the onions, pre heat the oven to 350 degrees.

5) Line a baking sheet with aluminum foil and lightly coat with non stick spray.

6) Place your portobello mushrooms on the prepared baking sheet and drizzle with olive oil.

7) Season your portobello mushrooms with salt and pepper and bake for 20 minutes.

8) Remove your cooked portobello mushrooms from the oven and once cooled, cut in half and toss with the balsamic vinegar.

9) Once your onions are caramelized, transfer the onions to a small bowl leaving the melted butter in your saute pan.

10) Next toast your bread, lightly dip each side of the bread slices in the melted butter left in your saute pan and then toast on a heated cast iron skillet until it's the bread light golden brown on each side.

11) Now for assembly, lay down a bread slice first, then top with the following ingredients as follows:

     - 4 slices of brie cheese

     - 2 slices of portobello mushrooms

     - half of the caramelized onions

12) Then top your open faced sandwich with another slice of toasted bread. Repeat step 11 for the rest of the ingredients.

13) Cut each sandwich in half and transfer each sandwich to a plate.

14) Serve and enjoy!