Gouda Portobello Trenchers


by Elizabeth of Guilty Kitchen

For me, food must meet certain criteria before it becomes dinner for my family and me. It must be healthy and filling, it must be delicious and it almost always has to be vegetarian. This is not always the case, but with a son who won’t touch meat and our ever-changing dietary restrictions, these are the guidelines I often work with at home.

I have a big love of meat, but we shy away from eating too much. At first it was totally a money matter, but it has turned into our overall preference. For this reason though, I often turn to mushrooms and cheese for my main meal dishes. Mushrooms are a fabulous meat replacement. When roasted or sautéed they take on an almost meat-like quality and they are definitely satisfying; and aside from being absolutely delicious, good cheese, in moderation, is an excellent source of calcium and protein.

Gouda Portobello Trenchers

by Elizabeth of Guilty Kitchen

Yield: Two sandwiches
Prep Time: 20 minutes
Cooking Time: 20 minutes

Mushroom Marinade
3 portobello mushrooms
1/2 cup white wine
2 cloves garlic, grated or minced
2 tbsp olive oil
2 tbsp white balsamic vinegar
2 sprigs of fresh rosemary
1 tbsp Dijon mustard

1/2 a sweet onion, sliced into half moons
2 tsp butter
1/2 a small boule of sourdough (or use whatever bread you like, foccacia would be amazing)
2 small handfuls of fresh baby spinach leaves
1/2 cup Wisconsin Cheese Aged Gouda, sliced thin
2 tbsp grainy Dijon mustard
2 tbsp mayonnaise
1/2 a large avocado, sliced

Prepare the marinade by mixing all but the portobellos together in a large, deep dish. Slice the

portobellos into thick slices (remove the stems but slice them too) and place them in the marinade. Stir this around and let it sit at room temperature for about 30 minutes.

Meanwhile, make the caramelized onions by placing the butter into a heavy-bottomed sauté pan and heating on medium high. Once the butter is almost sizzling, add the onions and cook for about 20 minutes, or until a deep golden color is achieved and the onions are completely limp. Remove from pan and set aside.

Drain the mushrooms and cook them over medium-high heat in the same pan used for the onions. Cook for about 15 minutes, or until all the moisture is gone from the bottom of the pan and there are little glimpses of a golden hue on some of the mushrooms.

Prepare the bottom of the trencher by spreading the grainy Dijon and mayonnaise on the bread. Then place the onions over top, followed by the mushrooms and then the cheese.

Place the trenchers under a broiler set to high for approximately four minutes, but keep a close eye on them to avoid burning.

Serve the trenchers with a topping of spinach and sliced avocado.

Check out Elizabeth’s recipe creations for Wisconsin Cheese:
Wisconsin Swiss & Gruyère Fondue