Balsamic-Blue Cheese Portobello Burgers

Southern Living
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.
Makes 2 servings


+ Add To Shopping List
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


Prep: 15 Minutes
Chill: 1 Hours
Grill: 8 Minutes

Scrape gills from mushroom caps, if desired.

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.

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.

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.

Created date

February 2005

Nutritional Information

Calories 321
Caloriesfromfat 43 %
Fat 15.3 g
Satfat 4.7 g
Monofat 5.5 g
Polyfat 4.3 g
Protein 9.2 g
Carbohydrate 34 g
Fiber 5.2 g
Cholesterol 13 mg
Iron 1.4 mg
Sodium 705 mg
Calcium 143 mg