Balsamic-Blue Cheese Portobello Burgers

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.

Yield: Makes 2 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Chill: 1 Hour
Grill: 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 43%
  • Fat: 15.3g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 4.3g
  • Protein: 9.2g
  • Carbohydrate: 34g
  • Fiber: 5.2g
  • Cholesterol: 13mg
  • Iron: 1.4mg
  • Sodium: 705mg
  • Calcium: 143mg

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

Preparation

  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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