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1
Combine the pumpkin puree, sugar, nutmeg and cloves in a small pot.
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2
Bring the mixture to a boil.
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3
Then reduce heat and simmer for 10 minutes to thicken the puree.
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4
Then remove from heat and set aside.
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5
Heat the grill to a medium temperature, around 350 F.
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6
Wash the mushrooms.
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7
Slice the onion into thick rounds.
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8
Combine the olive oil, vinegar, salt and pepper in a small bowl.
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9
Brush both sides of the onions and mushrooms with the oil mixture before placing them on the grill.
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10
Grill the onions for 5 to 8 minutes or until they are soft but not shriveled.
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11
Make sure to turn them over halfway through.
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12
The mushrooms will take 10 to 15 minutes.
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13
Grill them until they are soft and release juices when poked.
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14
Flip them over halfway through their cooking time and reapply the sauce a few times.
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15
Slice the sandwich rolls and place them on the grill for 2 minutes or so to toast them slightly.
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16
Assemble the sandwiches.
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17
Spread 1/6th of the goat cheese on the bottom half of each sandwich roll.
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18
Place a grilled portobello mushroom cap on top of the cheese.
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19
Pile grilled onions on the top of each mushroom.
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20
Add a handfull of arugula on top of the onions.
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21
Spread the pumpkin puree on the underside of the top part of the roll.
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22
Add the Craisins if desired.
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23
Enjoy while the mushroom and onions are still warm.
