2 Portobello mushrooms, large and thick
3 T butter
1/2 medium onion, sliced into rings
few slices your favourite cheese, sliced 4mm thick
2 brioche buns, toasted very lightly
salt and pepper, freshly ground
Clean the mushrooms, removing stems.
Use a spoon to gently clean out the gills.
Wash and coarsely chop the stems only.
In a large skillet, fry onions and stems in butter until onion starting to turn golden.
Move onions to a side of the skillet, add mushrooms caps gills side up.
Cover the skillet with lid and fry for 4 min.
Stir the onions, flip the mushrooms, cover and fry for another 4 min.
Flip the mushrooms back to gills side up.
Season the onion and mushroom mix with salt and pepper, and divide on top of caps.
Cover with cheese, close the lid and let the cheese melt slightly.
Set each cap in a brioche bun and enjoy.
Match made in Heaven:
Try it with a Wheat Beer.