Blue Cheese Portobello Burgers

4.0 (25)
Blue Cheese Portobello Burgers

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.

Yield: 4 servings
Active Time: 60
Total Time: 60

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

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

Nutrition Per Serving

calories 359
fat 16 g (4 g sat, 9 g mono)
cholesterol 8 mg
carbohydrates 42 g
protein 12 g
fiber 7 g
sodium 676 mg
potassium 816 mg

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

Carbohydrate Serving 2

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

From EatingWell May/June 2012