42. Balsamic-Blue Cheese Portobello Burgers

From 2005 Southern Living Annual Recipes

It was a beautiful afternoon here today, so I wanted to grill burgers...with a twist.

The portobellos, after marinating for an hour, had a delicious flavor. They were tender and "meaty." I used feta cheese for personal preference, and it gave the burgers a creamy tang.

What I didn't love about this dish was the mayonnaise blend. After the mushrooms marinated in the balsamic vinegar mixture, they absorbed plenty of that flavor...so the balsamic vinegar in the mayo was a little bit too much for me.

2 large portobello mushroom caps, stemmed
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon minced fresh garlic
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup crumbled blue cheese
2 tablespoons light mayonnaise
1 teaspoon balsamic vinegar
2 hamburger buns split
Optional: Lettuc leaves, tomato slices

Scrape gills from mushroom caps, if desired.

Combine 3 tablespoons vinegar, olive oil, garlic, pepper, and salt in a shallow dish or large zip-top plasic 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, over medium-high heat 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 both sides of buns and top with mushrooms. Garnish as desired.

This post is part of Weekend Cooking.