Rating: 4 stars
2 Ratings
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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.

Recipe by Southern Living March 2005


Recipe Summary test

15 mins
1 hr
8 mins
1 hr 23 mins
Makes 2 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

321 calories; calories from fat 43%; fat 15.3g; saturated fat 4.7g; mono fat 5.5g; poly fat 4.3g; protein 9.2g; carbohydrates 34g; fiber 5.2g; cholesterol 13mg; iron 1.4mg; sodium 705mg; calcium 143mg.