Balsamic-Blue Cheese Portobello Burgers |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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If you don't love blue cheese, use goat cheese (chèvre) or feta cheese for an equally delicious, tangy flavor. Gills are the brownish-black walls on the underside of mushroom caps. Scrape them off gently using a spoon. Removing gills keeps other ingredients from turning a grayish brown. Ingredients:
2 large portobello mushroom caps, stemmed |
3 tablespoons balsamic vinegar |
1 tablespoon olive oil |
1 teaspoon minced fresh garlic |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/4 cup crumbled blue cheese or gorgonzola cheese |
2 tablespoons light mayonnaise |
1 teaspoon balsamic vinegar |
2 whole wheat hamburger buns, split |
romaine lettuce leaves |
2 tomato slices |
Directions:
1. Scrape gills from mushroom caps, if desired.
2. Combine 3 tablespoons vinegar, oil, and next 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.
3. Grill mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until tender. Remove mushrooms from grill, and immediately sprinkle undersides evenly with blue cheese.
4. Stir together mayonnaise and 1 teaspoon vinegar. Spread mixture evenly on cut sides of buns; place lettuce, mushrooms, and tomato slices on bottom halves of buns, and cover with tops. Serve immediately.
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