• Onion Marmalade
  • 1 tablespoon olive oil
  • 4 medium onions , sliced thin
  • 2 tablespoons red wine vinegar
  • 3 cups orange juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Portabellos
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 teaspoon red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 portabella mushroom caps , stems removed
  • 2 tablespoons mayonnaise
  • 6 ounces smoked mozzarella cheese
  • 4 slices multigrain bread
  • 1 Heat the olive oil in a skillet on medium heat and add the onions. Sautee until they start to turn clear, then season and add vinegar and orange juice.
  • 2 Reduce heat and allow the orange juice to reduce into a jam consistancy, about 45 minutes.
  • 3 Meanwhile, mix the Worcestershire, soy sauce, parsley, seasonings, vinegar and olive oil in a plastic storage bag and add the mushrooms. Let them marinate for at least 20 minutes.
  • 4 Cook the mushrooms on an indoor grill or panini press for 7 minutes (you can also place them under the broil for about 5 minutes on each side).
  • 5 Serve on toasted bread with mayo, onion marmalade and mozzarella cheese.