Have you ever had a ‘meatless’ burger that tasted meaty and was really juicy? This is a wonderful meatless Monday meal because it’s inexpensive, quick, easy and it will make the burger loving people in your family very happy. We topped our grilled portobello mushrooms with sautéed onions and wonderful rich blue cheese for a real treat. Honestly these would be great with any kind of cheese or vegetables. I’m going to try a few more ideas but even traveling husband asked if these could be on a regular rotation. Absolutely – we really loved these Portobello Burgers with Blue Cheese and Onions!
The weather was absolutely perfect over the Easter weekend so it was a great time to dust off the old grill and fire it up! The portobello mushrooms were cleaned then brushed with a mixture of balsamic vinegar, olive oil and garlic. Marinate for 30 minutes while preparing the sautéed onions.
Throw in a cold beer and your manly-burger-eating man might think it’s still the weekend! I added sliced ripe tomatoes and a little bed of lettuce then tried to get this giant burger in my mouth! It took some effort but I managed!
Pin to your favorite sandwich board!
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 4 large portobello mushrooms, stems removed, dirt removed
- 2 medium red onions, sliced thin
- 2 tablespoons water
- ¼ cup red wine
- ½ teaspoon sea salt, divided
- ½ teaspoon freshly ground pepper
- 4 ounces blue cheese
- 4 buns
- 8 Boston lettuce leaves
- 4-8 thick slices ripe tomato
- Combine the balsamic vinegar, 3 tablespoons olive oil and minced garlic in a small bowl. Whisk to combine then brush over both sides of the cleaned portobello mushrooms. Set aside for 30 minutes while preparing the onions.
- Heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onions and cook, stirring frequently, until the onions being to brown, about 5 minutes. Reduce the heat to medium-low and add the 2 tablespoons water. Cook and stir occasionally for about 15 minutes or until the onions are slightly browned and very soft. Add the wine, ¼ teaspoon salt and pepper, and cook for another 5 minutes or until the wine is evaporated. Cover, remove from the heat and set aside.
- Preheat the grill to medium.
- Sprinkle the mushrooms with the remaining ¼ teaspoon salt and pepper. Grill with the gill side down for about 5 minutes. Turn the mushrooms over and cook until they start to release their liquid, about 5 minutes. Turn the mushrooms back over to grill the gill side for another 2 or 3 minutes.
- Remove from the grill and place about ⅛ of the blue cheese on each mushroom on the gill side.
- To serve top each with ¼ of the onions and place cheese/onion side up on a bun.
- Spread the remaining blue cheese on each bun, add the tomato and lettuce and serve.
I hope you and your family had a wonderful Easter. We visited our grandson and watched him hunt Easter eggs with his cousins. It was a gorgeous day and a real blessing to be with family.
Isaac and I spent a few minutes inside while the grown-ups were hiding the eggs in the backyard. He was a bit over excited with all the cousins, family and food – but we had a blast! It’s so hard to be three 🙂 Thanks so much for stopping by!