Balsamic Blue Cheese Portobello Burgers

Name: Balsamic Blue Cheese Portobello Burgers Recipe
Yield: 2
Ingredients: 2 large portobello mushroom caps stemmed; 3 tablespoons balsamic vinegar; 2 teaspoons olive oil; 1 teaspoon minced fresh garlic; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1/2 oz crumbled blue cheese or Gorgonzola cheese*; 2 tablespoons light mayonnaise*; 1 teaspoon balsamic vinegar; 2 whole wheat light hamburger buns split; 1 large Romaine lettuce leaf cut in half; 2 tomato slices

Number of Servings: 2

Ingredients

2 large portobello mushroom caps, stemmed 3 tablespoons balsamic vinegar 2 teaspoons olive oil 1 teaspoon minced fresh garlic 1/2 teaspoon pepper 1/4 teaspoon salt 1/2 oz crumbled blue cheese or Gorgonzola cheese* 2 tablespoons light mayonnaise* 1 teaspoon balsamic vinegar 2 whole wheat light hamburger buns, split1 large Romaine lettuce leaf, cut in half2 tomato slices

Directions

Scrape gills from mushroom caps, if desired.

Combine 3 tablespoons vinegar, oil, and next 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.

Grill mushrooms, covered with grill lid, over medium-high heat (350� to 400�) 3 to 4 minutes on each side or until tender. Remove mushrooms from grill, and immediately sprinkle undersides evenly with blue cheese.

Stir together mayonnaise and 1 teaspoon vinegar. Spread mixture evenly on cut sides of buns; place lettuce, mushrooms, and tomato slices on bottom halves of buns, and cover with tops. Serve immediately.

Serving Size:�Makes 2 burgers

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 243.4
Total Fat: 10.6 g
Cholesterol: 10.7 mg
Sodium: 721.7 mg
Total Carbs: 31.2 g
Dietary Fiber: 5.5 g
Protein: 11.1 g

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