Ingredients

Grilling Method: Direct/Medium Heat

1 bottle of your favorite BBQ Sauce, divided

¼ cup apple cider vinegar \½ cup olive oil

6 large portabella mushrooms, same size as rolls

1 large Vidalia onion, cut into 6 thick slices

½ pound white cheddar cheese, sliced thin and brought to room temperature

½ pound Parmesan-Reggiano cheese, sliced with a vegetable peeler and brought to room temperature

6 onion rolls Head of garlic, roasted

½ cup best-quality mayonnaise

6 tablespoons BBQ Sauce

Kosher salt and freshly ground pepper, to taste

Sour or dill pickle slices, optional

Makes 6 ""Burgers""

Methods/steps

Mix ½ bottle of BBQ Sauce with vinegar and olive oil to make a ""marinade."" Set aside.

Clean mushrooms, removing stems and set aside.

Between 10 and 30 minutes before grilling, pour the BBQ sauce marinade on mushrooms and onions. Remove from marinade, leaving it in the underside of the mushrooms – do not dry off. Reserve marinade. Place mushrooms and onions on the cooking grate and grill for 8-10 minutes, gill-side up for mushrooms. Turn over for 1-2 minutes more and brush with some of the reserved marinade. The mushrooms should be tender, and the onions should still be crisp.

Split kaiser rolls in half. Meanwhile, mix garlic and mayonnaise with 2 tablespoons of the BBQ Sauce until smooth. Assemble sandwiches by spreading both sides with garlic-BBQ sauce mayonnaise, and layer mushroom, onions and both cheeses. If you want the cheese to be melted, put on during the final 2 minutes of cooking time to melt.

Season with salt and pepper if desired. Place top of roll on each sandwich, top with pickles and cut in half before serving.

ALL RECIPES ©ELIZABETH KARMEL 2020