Prep Time
15 Mins
Chill Time
1 Hour
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.

How to Make It

Step 1

Scrape gills from mushroom caps, if desired.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

JillHP's Review

AnnaMae
June 04, 2010
Great twist! The mushrooms had tons of flavor after marinating and were tender and "meaty." I used feta, and it gave the burgers a creamy tang. My only complaint was that the balsamic mayo was a little bit too much, since there was vinegar in the marinade, too.

AnnaMae's Review

JillHP
July 09, 2009
I used very thin rolls and added a sliced red onion to each burger. Delicious!