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Servings: Makes 4 servings
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| 2 |
tablespoons olive oil, divided |
| 1 |
large Vidalia or other sweet onion, thinly sliced (about 3-1/2 cups) |
| 1/2 |
teaspoon dried thyme |
| 1 |
tablespoon red wine vinegar |
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Salt |
| 2 |
Nature’s Own Everything Bagels, split |
| 2 |
tablespoons butter, softened |
| 4 |
large portobello mushrooms (4 to 5-inch diameter), stems removed |
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Pepper |
| 4 |
slices Cheddar cheese |
| 4 |
large slices tomato |
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  View this recipes
nutritional information |
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- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Add onion and thyme; cook 7 minutes, stirring often. Add vinegar; continue cooking 3 minutes or until onion is tender and lightly browned. Season with salt, as desired. Remove from skillet.
- Spread cut sides of bagels evenly with butter; place buttered sides down in same skillet. Cook over medium heat 3 minutes or until toasted.
- Meanwhile preheat broiler. Brush mushrooms on both sides with remaining 1 tablespoon oil; season with salt and pepper. Arrange, bottom sides up, on foil-lined baking sheet. Broil 3 minutes; turn and broil 2 minutes. Top each mushroom with 1 slice cheese; broil 1 minute or until cheese melts.
Divide half of onions evenly over toasted bagel halves. Top each with tomato slice; season with salt and pepper. Place mushroom and remaining onions over tomato. Serve with desired condiments. Makes 4 servings
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Prep Time: 14 minutes
Cook Time: 16 minutes Total Time: 30 minutes |
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