- 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
- 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
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.