Recipe Image

Blue Cheese Portobello Burgers

  • 1 h
  • 1 h
David Bonom
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2018 Printed From 9/24/2018