Grilled Veggie-Portobello Mushroom Burgers |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Portobello mushrooms, winter squash, and eggplant are marinated, then grilled and topped with blue cheese in what's become a favorite at my house. Ingredients:
6 large portobello mushroom, stems removed |
1 eggplant, sliced into 1/2 inch rounds |
1 medium yellow squash, cut into 1/4-inch slices |
1 zucchini, cut into 1/4-inch slices |
1 (16 fl oz) bottle balsamic vinaigrette |
1 (4 ounce) package crumbled blue cheese |
6 hamburger buns, split and lightly toasted |
Directions:
1. Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.
2. Preheat grill to medium-high heat.
3. Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.
4. Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.
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