Nutrition per serving may change if servings are adjusted.
3 tablespoons extra-virgin olive oil, divided
1 tablespoon balsamic vinegar
3 cloves garlic, minced
4 large portobello mushrooms, stems removed
3 cups thinly sliced red onion
2 tablespoons water
1/4 cup ruby port
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1/2 cup crumbled reduced-fat blue cheese (2 ounces)
4 whole-wheat hamburger buns
1 cup baby arugula
4 thick slices tomato
Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over mushrooms and let stand for 30 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Reduce heat to low, add water and cook, stirring frequently, until the onion is browned and very soft, about 15 minutes. Add port; cook, stirring occasionally, until mostly evaporated, about 3 minutes more. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from the heat and cover.
Preheat grill to medium.
Sprinkle the mushrooms with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill, gill-side down, for 5 minutes. Turn over and top each with 2 tablespoons cheese. Grill until the mushrooms are tender, 4 to 5 minutes more.
Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.
Deeelicious AND Satisfying!
Made these last night for myself and my husband. We both LOVED them! The combination of textures and flavors worked beautifully. Definitely a keeper and will make them often!
April 27, 2012
By: EatingWell User
This recipe ROCKS!!!
I'm not a fan of any mushrooms.. then tried portobello mushrooms.. and they are so good! This recipe has incredible flavors! Definitely great flavors!!!!!
Pros: Flavors just really taste good!