Blue Cheese Portobello Burgers

Blue Cheese Portobello Burgers

2 Reviews
From: EatingWell Magazine, May/June 2012

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.

Ingredients 4 servings

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  • 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
  • ¼ cup ruby port
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper, divided
  • ½ cup crumbled reduced-fat blue cheese (2 ounces)
  • 4 whole-wheat hamburger buns
  • 1 cup baby arugula
  • 4 thick slices tomato


  • Active

  • Ready In

  1. Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over mushrooms and let stand for 30 minutes.
  2. 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 ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from the heat and cover.
  3. Preheat grill to medium.
  4. Sprinkle the mushrooms with the remaining ¼ teaspoon salt and ⅛ 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.
  5. Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.

Nutrition information

  • Per serving: 359 calories; 16 g fat(4 g sat); 7 g fiber; 42 g carbohydrates; 12 g protein; 76 mcg folate; 8 mg cholesterol; 14 g sugars; 3 g added sugars; 347 IU vitamin A; 14 mg vitamin C; 95 mg calcium; 2 mg iron; 728 mg sodium; 816 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 1½ starch, 1 vegetable, ½ high fat meat, 2 fat

Reviews 2

May 13, 2012
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By: EatingWell User
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
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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!
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