Shelly's Recipe

BALSAMIC-BLUE CHEESE PORTOBELLO BURGERS

Category: Sandwiches I

2 large portobello mushroom caps, stemmed
3 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp minced fresh garlic
1/2 tsp pepper
1/4 tsp salt
1/4 cup crumbled blue or Gorgonzola cheese
2 tbsp mayonnaise
1 tsp balsamic vinegar
2 whole wheat hamburger buns, split
Romaine lettuce leaves
2 tomato slices

Scrape gills from mushroom caps, if desired. Combine 3 tbsp vinegar, oil, and next 3 ingredients in a shallow dish or large zip-top plastic 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 with grill lid, over medium-high heat (350 to 400) 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 tsp vinegar. Spread mixture evenly on cut sides of buns; place lettuce, mushrooms, and tomato slices on bottom halves of buns, and cover with tops. Serve immediately. Yield: Makes 2 servings