In this part of the country, grilling season lasts spring, summer, fall and winter! There may be just a few days each year where the weather wins and we have to bring the burgers indoors, but for the most part, grilling in the south is a year-round sport.
I don’t necessarily want to grill a heavy barbecue every time I light the charcoal. I’ve gotten pretty good at grilling vegetables, but I want to have a complete dinner when I take it off the grill – not just one side dish. Lately, I have been playing on the grill with pizza crusts and flatbreads as the backdrop for some new fall-flavored recipes.
The other night, I just looked around the kitchen to see what I already had and created this flatbread recipe that is perfect for fall’s cooler nights. The combination of wild mushrooms, onions and two yummy cheeses turned out to be terrific, and no one around my table missed the fact that I didn’t serve any meat.
Grilled Flatbreads with Caramelized Onions, Blue Cheese and Wild Mushrooms
2 Tbs unsalted butter
1/2 cup plus 2 Tbs olive oil
3 yellow onions, sliced thinly
1 tsp sugar
2 lbs wild mushrooms, any kind you like
Salt and black pepper, to taste
1 lb fresh mozzarella, thinly sliced
4 (10-12 inch) rectangles flatbread
1 cup crumbled blue cheese
Preheat gas or charcoal grill to medium heat. Meanwhile, melt butter and 2 tablespoons olive oil together in a large sauté pan. Add onions and sugar and cook until soft and caramel in color. This takes about 15 minutes.
Heat 1/4 cup olive oil in large sauté pan over high heat. Sauté mushrooms until golden brown and soft. Season with salt and pepper to taste.
Brush flatbreads with olive oil and grill until crusty and brown on one side, about 4 minutes. Turn over, brush with olive oil, and grill 4 more minutes.
Place flatbreads on sheets of aluminum foil. Spread each bread with mozzarella, caramelized onions and mushrooms. Sprinkle with blue cheese crumbles. Close grill and cook 3 minutes.
Nutritional Information: Calories per serving: 543, Fat: 38 g, Sodium: 738 mg, Carbohydrates: 28 g, Fiber: 3 g, Protein: 26 g