Umami Portobello Mushroom Burger
Blue cheese and slow-cooked onions in this recipe turn a grilled portobello into an indulgent Portobello Mushroom Burger.
  • 3tablespoons extra-virgin olive oildivided
  • 1tablespoon balsamic vinegar
  • 3cloves garlic minced
  • 4 large portobello mushroomsstems removed
  • 3cups red onionthinly sliced
  • 2tablespoons water
  • 1/4cup ruby port
  • 1/2teaspoon saltdivided
  • 1/4teaspoon freshly ground pepperdivided
  • 1/2cup blue cheese2 ounces, crumbled
  • 4 whole-wheat hamburger buns
  • 1cup baby arugula
  • 4slices thick tomato
  1. Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over mushrooms and let stand for 30 minutes.
  2. 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 ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from the heat and cover.
  3. Preheat grill to medium.
  4. Sprinkle the mushrooms with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Grill, gill-side down, for 5 minutes. Turnover and top each with 2 tablespoons cheese. Grill until the mushrooms are tender, 4 to 5 minutes more.
  5. Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.
Recipe Notes

Ruby port — a sweet wine — gives extra depth of flavor to the caramelized onions.

Recipe courtesy of “Recipes for Umami Foods”