Blue cheese and slow-cooked onions turn a grilled portobello into an indulgent portobello burger. Ruby port--a sweet fortified wine--gives extra depth of flavor to the caramelized onions. Source: EatingWell Magazine, May/June 2012

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Ingredients

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Directions

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  • Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over mushrooms and let stand for 30 minutes.

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  • 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.

Nutrition Facts

359 calories; 15.7 g total fat; 3.7 g saturated fat; 8 mg cholesterol; 728 mg sodium. 816 mg potassium; 42.3 g carbohydrates; 7.2 g fiber; 14 g sugar; 11.6 g protein; 347 IU vitamin a iu; 14 mg vitamin c; 76 mcg folate; 95 mg calcium; 2 mg iron; 69 mg magnesium; 3 g added sugar;

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