Grilled Ham and Cheese Stuffed Portobellos
6 medium to large Portobello mushroom caps
2 medium onions thinly sliced
3 oz of ham chopped
3 deli slices of extra sharp cheddar cheese
2 T olive oil
1 T butter
2 tsp brown sugar
½ tsp salt
½ tsp paprika
¼ c water
Heat the olive oil and butter on medium high heat in medium size skillet. Add the onions and saute for 3-4 minutes. Add the brown sugar, salt and paprika. Saute for another 3 minutes. Add water and cover cooking for 5 minutes or until onions are tender. Uncovered and add the ham saute until water has evaporated and the ham is warmed through. Remove from heat and set aside.
Clean the mushroom caps and remove the stems. Brush both sides with olive oil and grill over medium heat for 3-5 minutes per side depending on the size.
When the mushrooms are done remove from the heat and place on a sheet pan. Fill each cap with ⅙ of the filling (approximately ¼ c) and then cover each with ½ slice of cheese.
Broil on high for 2 - 3 minutes or until the cheese is browned and bubbly.
