Ingredients
5 unpeeled garlic cloves1/2 teaspoon plus 3 tablespoons olive oil, divided1/2 cup thinly sliced sweet onion1 can (8 ounces) sauerkraut, rinsed and well drained3 cups coleslaw mix1/2 cup sweetened applesauce8 large portobello mushrooms, stems removed1 teaspoon dried marjoram1 teaspoon garlic powder1 cup Thousand Island salad dressing8 slices Swiss cheese8 hamburger buns, split and toasted
Preparation
Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 1/2 teaspoon oil; wrap in foil. Bake until cloves are soft, 20-25 minutes. Unwrap and cool to room temperature.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Squeeze roasted garlic from skins; mash with a fork. Add to onions. Stir in sauerkraut, coleslaw mix and applesauce. Cook and stir over medium heat until coleslaw begins to soften, about 5 minutes. Remove from the heat.
Place mushrooms on a baking sheet. Brush with remaining 2 tablespoons oil. Combine seasonings; rub over mushrooms. Bake until tender, 10-15 minutes, turning once. Top with Swiss cheese; bake until cheese is melted, 2-3 minutes longer.
Serve mushrooms in buns with sauerkraut mixture and dressing.
