s PORTABELLA BURGERS WITH BLUE CHEESE AND ONIONS ***
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s PORTABELLA BURGERS WITH BLUE CHEESE AND ONIONS ***
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Instructions *** 7-2-18 well they looked good and sounded good and joellyn really liked them, but i didn't, not much flavor and sort of a pain to make *** Prep Time 30 mins Cook Time 30 mins Total Time 1 hr Grilled portobello mushrooms with blue cheese and slow-cooked caramelized onions - good enough to make your burger loving family very happy! Course: Dinner, Meatless Monday Servings: 4 servings Author: Tricia Ingredients 4 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 2 cloves garlic minced 4 large portobello mushrooms stems removed, dirt removed 2 medium red onions sliced thin 2 tablespoons water 1/4 cup red wine 1/2 teaspoon sea salt divided 1/2 teaspoon freshly ground pepper 4 ounces blue cheese 4 buns 8 Boston lettuce leaves 4-8 thick slices ripe tomato Instructions Combine the balsamic vinegar, 3 tablespoons olive oil and minced garlic in a small bowl. Whisk to combine then brush over both sides of the cleaned portobello mushrooms. Set aside for 30 minutes while preparing the onions. Heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onions and cook, stirring frequently, until the onions being to brown, about 5 minutes. Reduce the heat to medium-low and add the 2 tablespoons water. Cook and stir occasionally for about 15 minutes or until the onions are slightly browned and very soft. Add the wine, 1/4 teaspoon salt and pepper, and cook for another 5 minutes or until the wine is evaporated. Cover, remove from the heat and set aside. Preheat the grill to medium. Sprinkle the mushrooms with the remaining 1/4 teaspoon salt and pepper. Grill with the gill side down for about 5 minutes. Turn the mushrooms over and cook until they start to release their liquid, about 5 minutes. Turn the mushrooms back over to grill the gill side for another 2 or 3 minutes. Remove from the grill and place about 1/8 of the blue cheese on each mushroom on the gill side. To serve top each with 1/4 of the onions and place cheese/onion side up on a bun. Spread the remaining blue cheese on each bun, add the tomato and lettuce and serve. Recipe Notes Recipe adapted from May/June 2012 Eating Well Magazine This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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