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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 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner, Meatless Monday
Servings: 4 servings
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
  • 1/4 cup red wine
  • 1/2 teaspoon sea salt divided
  • 1/2 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, 1/4 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 1/4 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 1/8 of the blue cheese on each mushroom on the gill side.
  • To serve top each with 1/4 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