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Blue Cheese Portobello Burgers

:  May/June 2012

Your rating: None Average: 4.1 (16 votes)

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.


Blue Cheese Portobello Burgers Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

High fiber | Low cholesterol | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from the heat and cover.
  3. Preheat grill to medium.
  4. 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.
  5. Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.

Nutrition

Per serving: 359 calories; 16 g fat ( 4 g sat , 9 g mono ); 8 mg cholesterol; 42 g carbohydrates; 3 g added sugars; 12 g protein; 7 g fiber; 676 mg sodium; 816 mg potassium.

Nutrition Bonus: Potassium & Vitamin C (24% daily value), Folate (19% dv), Magnesium (18% dv)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 high fat meat, 2 fat


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Recipe Categories

Health & Diet Considerations
Low cholesterol
High fiber
High potassium
Preparation/ Technique
Grill/BBQ
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Holiday
Father's Day
July 4th
Labor Day
Memorial Day
Mother's Day
Style/Theme
Budget
Everyday favorites
Vegetarian
Ease of Preparation
Easy
Type of Dish
Main dish, vegetarian
Sandwich
Total Time
1 hour or less
Servings
4
Ethnic/Regional
American
Main Ingredient
Vegetarian, other
Publication
May/June 2012
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