Portobello burgers a tasty hit

EatingWell Originally Published May 9, 2013 at 12:00 a.m.
Updated May 8, 2013 at 9:57 a.m.
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Tribune Media Services

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

Serves 4

Active time: 1 hour

Total time: 1 hour


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


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 onions begin 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.

Recipe nutrition per serving: 359 calories; 16 grams fat (4 grams saturated and 9 grams monounsaturated); 8 milligrams cholesterol; 42 grams carbohydrate; 3 grams added sugars; 12 grams protein; 7 grams fiber; 676 milligrams sodium; and 816 milligrams potassium.

Nutrition bonus: Potassium and vitamin C, 24 percent daily value; folate, 19 percent DV; and magnesium, 18 percent DV.

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 high-fat meat and 2 fat.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Find it online at www.eatingwell.com.

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