Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic (minced)
  • 4 large portobello mushrooms (stems removed, dirt removed)
  • 2 medium red onions (sliced thin)
  • 2 tablespoons water
  • ¼ cup red wine
  • ½ teaspoon sea salt (divided)
  • ½ teaspoon freshly ground pepper
  • 4 ounces blue cheese
  • 4 buns
  • 8 Boston lettuce leaves
  • 4-8 thick slices ripe tomato

Instruction

  • Combine the balsamic vinegar, 3 tablespoons olive oil and minced garlic in a small bowl. Whisk to combine then brush over both sides of the cleaned portobello mushrooms. Set aside for 30 minutes while preparing the onions.
  • Heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onions and cook, stirring frequently, until the onions being to brown, about 5 minutes. Reduce the heat to medium-low and add the 2 tablespoons water. Cook and stir occasionally for about 15 minutes or until the onions are slightly browned and very soft. Add the wine, ¼ teaspoon salt and pepper, and cook for another 5 minutes or until the wine is evaporated. Cover, remove from the heat and set aside.
  • Preheat the grill to medium.
  • Sprinkle the mushrooms with the remaining ¼ teaspoon salt and pepper. Grill with the gill side down for about 5 minutes. Turn the mushrooms over and cook until they start to release their liquid, about 5 minutes. Turn the mushrooms back over to grill the gill side for another 2 or 3 minutes.
  • Remove from the grill and place about ⅛ of the blue cheese on each mushroom on the gill side.
  • To serve top each with ¼ of the onions and place cheese/onion side up on a bun.
  • Spread the remaining blue cheese on each bun, add the tomato and lettuce and serve.