Portobello Burgers with Blue Cheese and Onions

5 from 1 vote

Portobello Burgers with Blue Cheese and Onions

Grilled portobello mushrooms with blue cheese and slow-cooked caramelized onions - good enough to make your burger loving family very happy!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Meatless Monday

Cuisine: American

Keyword: cheese, cheeseburger, mushroom, onion

Servings: servings

Calories: 483kcal

Author: Tricia

Ingredients

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

Instructions

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.

Notes

Recipe adapted from May/June 2012 Eating Well Magazine

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition