Blue Cheese Portobello Burgers

blue-cheese-portabello-burgerSummer is officially here, and it’s time to fire up the grill with some healthy and tasty recipes! These Blue Cheese Portobello Burgers are great for a get together and easy enough for a weeknight. With juicy tomatoes (we like heirloom tomatoes for their pretty colors), caramelized onions, and spicy arugula, your family is sure to love this healthy burger alternative.

Ingredients:

3 tablespoons extra-virgin olive oil, divided
1 tablespoon balsamic vinegar
3 cloves garlic, minced
4 large portobello mushrooms, stems removed
3 cups thinly sliced red onion
2 tablespoons water
1/4 cup ruby port
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1/2 cup crumbled reduced-fat blue cheese (2 ounces)
4 whole-wheat hamburger buns
1 cup baby arugula
4 thick slices tomato

Directions:

  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 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from the heat and cover.
  3. Preheat grill to medium.
  4. 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.
  5. Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.

Nutrition Information:

Makes 4 servings. Active time 1 hour, total time 1 hour.

Per serving: 359 calories; 16 g fat (4 g sat, 9 g mono); 8 mg cholesterol; 42 g carbohydrates; 3 g added sugars; 12 g protein; 7 g fiber; 676 mg sodium; 816 mg potassium.

Nutrition Bonus: Potassium & Vitamin C (24% daily value), Folate (19% dv), Magnesium (18% dv)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 high fat meat, 2 fat

Recipe from Eating Well.