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2 Ratings
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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


Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

359 calories; protein 11.6g; carbohydrates 42.3g; dietary fiber 7.2g; sugars 14.1g; fat 15.7g; saturated fat 3.7g; cholesterol 7.6mg; vitamin a iu 347IU; vitamin c 14mg; folate 76.4mcg; calcium 94.7mg; iron 1.9mg; magnesium 69mg; potassium 816.5mg; sodium 727.7mg; thiamin 0.3mg; added sugar 3g.

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