Blue Cheese Portobello Burgers

Name: Blue Cheese Portobello Burgers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 Burgers, 4 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil, divided; 1 tablespoon balsamic vinegar; 3 garlic cloves, minced; 4 large portabella mushrooms, stems removed; 3 cups red onions, thinly sliced; 2 tablespoons water; 1/4 cup ruby port; 1/2 teaspoon salt, divided; 1/4 teaspoon ground pepper, divided; 1/2 cup reduced-fat blue cheese, crumbled; 4 whole wheat hamburger buns; 1 cup baby arugula; 1 tomatoes, 4 thick slices

Submitted by cyndiconwaybooth

"This is from eatingwell.com. 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."

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Ready In:: 1hr
Ingredients:: 13
Yields:: 4 Burgers
Serves:: 4

ingredients

3 tablespoons extra virgin olive oil, divided
1 tablespoon balsamic vinegar
3 garlic cloves, minced
4 large portabella mushrooms, stems removed
3 cups red onions, thinly sliced
2 tablespoons water
¹⁄₄ cup ruby port
¹⁄₂ teaspoon salt, divided
¹⁄₄ teaspoon ground pepper, divided
¹⁄₂ cup reduced-fat blue cheese, crumbled
4 whole wheat hamburger buns
1 cup baby arugula
1 tomatoes, 4 thick slices

directions

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.