Stuffed portobello burgers with caramelized onions & vegan queso

Summer grilling and entertaining...vegan style

1 T. margarine
2 onions, thinly sliced
1 T. brown sugar
1 tsp. balsamic vinegar
8 portobello mushrooms
1 T. vegetable oil
1/2 eggplant sliced into thin rounds
3 oz. roasted red peppers
Nacho Mom's Ultimate Vegan Queso
desired vegan bread...if you can make a vegan focaccia, it's quite nice with this.

Melt marg. in a lg. saucepan over medium heat.  Add onion and cook until translucent, about 4-5 minutes.  Mix in brown sugar and balsamic vinegar.  Reduce heat to medium low. Cover pan and cook for 30 minutes, stirring occasionally.

Meanwhile, preheat grill to medium.  Remove stems from mushrooms, brush with oil, and season with salt and pepper to taste.

Place eggplant slices on grill, cook for 2 minutes per side, then set them aside.  Add mushrooms to grill, stem sides down, and cook for 6 to 7 minutes.  Flip mushrooms and cook for another 4 minutes.

Top 4 mushrooms with red peppers and a bit of vegan queso, then cover each with a remaining mushroom, stem side down, (stem sides should be facing each other) Cook for a couple minutes til vegan queso is nice and warm and melty.  Set aside.

Meanwhile, slice bread and toast it on grill on each side.

Place stuffed mushroom on vegan focacia or bread, top with onions, eggplant and other slice of focaccia square or bread

click here for Nacho Mom's Vegan Queso website