1lbBaby Bella Mushroomsstem removed, edges trimmed into a square shape (you can remove some of the gills if you prefer, but I don't mind them)
1/4CPrepared Barbecue Sauce
1lbBaby Creamer Potatoesa mix or red and gold
1/2CVegan Sour Cream
1largeOnionsliced thin and sauteed in a small amount of oil until caramelized
In a large pot of water, boil the potatoes whole. Cook them just until tender, but do not overcook. Drain and set aside to cool slightly.
In a non-stick saute pan with a small amount of oil, cook the onions until caramelized. OPTIONAL: To speed up the caramelization process, I sometimes add just a sprinkling of sugar.
Clean and trim the baby bella mushrooms. You can remove some of the dark gills, but I don't.
In a grill pan over high heat (or on an outdoor grill) brushed with oil, place the mushrooms cap down and cover with a plate. I also weigh it down with a can just to be sure I get those desired grill marks.
Flip the mushrooms and cook for just a minute or two. Set aside and brush with barbecue sauce. Season with a pinch of salt.
Slice the potatoes in half and if they are too round, trim just a very small amount off the bottom so they will stand upright. Season with pinch of salt and pepper.
Start the stack with a potato half, then a mushroom, then onions, another mushroom and another potato using a skewer to secure.
Using a piping bag with a large star tip, add sour cream to the top. Garnish with chives.