Crispy Portobello Cutlets with Caramelized Onions Blue Cheese
Ingredients
- ⅓ cup balsamic vinegar
- 2 tablespoons reduced-sodium soy sauce or Worcestershire sauce
- ¾ teaspoon dried sage
- 8 portobello mushroom caps (3-4 inches in diameter)
- 5 tablespoons extra-virgin olive oil, divided
- 2 medium red onions, sliced (about 2 cups)
- 2 tablespoons water
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¾ cup panko breadcrumbs
- ¼ cup crumbled blue cheese
Instructions
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