Gluten-free biscuits provide a sturdy and delicious bun for these sandwiches, but you can use any small gluten-free sandwich roll. You can cook these mushrooms on a skillet, grill pan, or grill.
Makes 6 sandwiches
What you need:
6 3- or 4-inch-diameter portobello mushroom caps
Olive oil or canola oil for pan or grill
3/4 cup barbecue sauce (see recipe)
6 gluten-free biscuits or buns
1 cup caramelized onions (see recipe)
What you do:
- Using back of a spoon, remove gills from mushrooms. With a damp towel or a mushroom brush, clean mushrooms. With a fork, score front and back of mushrooms.
- Lightly brush pan or grill with oil to prevent sticking. Over medium heat, preheat pan or grill. On hot surface, place mushrooms gill-side down. Brush top with barbecue sauce and cook 2 minutes. Turn mushroom over, brush underside with barbecue sauce and cook 2 minutes more. Turn mushroom over again and brush top with more barbecue sauce. Cook until tender, another 1 to 2 minutes. Repeat with remaining mushrooms.
- Using a serrated knife, slice a biscuit horizontally.
- Put a mushroom on bottom of biscuit, then add sauce and onions. Cover with biscuit top.