|Roasted portobello mushrooms and onions, drizzled with a homemade BBQ sauce, may not look so pretty straight from the oven but as you'll see below, clean up nicely when dressed as a burger.|
|BBQ Portobello Cheese Burger with roasted onions, romaine lettuce and tomato|
|A leftover roasted mushroom gets a new identity as a portobello "steak", served with an eggplant and basmati pilaf and smokey chickpeas.|
First, preheat your oven to 415 degrees F. while you mix together the homemade BBQ sauce. Those in a rush can always just use a favorite all-natural jarred sauce. To make the Isa Moskowitz- inspired sauce from scratch whisk together in a medium-sized bowl: 1/2 cup water, 2 T. brown sugar, 2 T. molasses, 3 T. tomato paste, 1 T. smooth peanut butter, 1 T. tamari or soy sauce, 2 T. vinegar, 1 T. Dijon mustard and 1/2 t. liquid hickory smoke. Taste and adjust the seasoning if needed; you may wish to add salt and/or black pepper. If you prefer a sweeter BBQ sauce, add a tablespoon of maple syrup.
Spray a baking sheet with cooking oil and place on it 1 thickly-sliced large onion. Top the onions with 3 or 4 large portobello mushroom caps. Drizzle some of the BBQ sauce over everything and roast for 10 minutes. Flip the mushrooms and drizzle again with more sauce. Return to the oven for 10 minutes or until the mushrooms have become soft and chewy. Baste once more with sauce and cook an additional minute or two.
Remove the mushrooms from the oven and serve as a burger on a toasted bun or English muffin, or plate as a portobello steak with a baked potato and salad.