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Balsamic-Blue Cheese Portobello Burgers

Prep time 15 mins
Chill time 1 hr
Grill time 8 mins
Yield Makes 2 servings
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.


  • 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

Nutrition 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

How to Make It

  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.