Portobello Bleu Cheese Burger

Looking for a “meatless” burger FULL of flavor? Try this delicious Portobello Bleu Cheese Burger! This sandwich features a marinated portobello mushroom with grilled onions, bleu cheese crumbles and a Dijon herb sauce! “Meatless Mondays” will never be the same!Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Now I have to start this blog post by saying that I have never had a portobello burger before. Ever. I’ve had my fair share of of meatless burgers, like black bean  (thanks to one of our sons who is a vegetarian), but never a burger patty made out of a huge portobello mushroom.  I love portobello mushrooms, and yes, they are known for their “meaty” taste, but until I tried this recipe, the concept had eluded me. Until now.

I found the recipe on Pinterest for the basic burger part of the recipe, then tweaked the recipe a bit to let me marinate the mushroom before cooking, which gave it additional flavor!  I’m a traditional beef burger girl all the way, but was open to trying a meatless version.  The result? A tasty burger, which my husband and I really enjoyed!  Even if you’re not a vegetarian, you will enjoy this flavor-filled sandwich.

Here’s how to make these delicious “meatless” burgers: First thing to do is to make a sauce for the finished burgers.  In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil, parsley and salt. Mix well, then refrigerate until ready to use.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard gills. This is what they looked like before marinating. Each mushroom is about 4 inches wide (which is perfect size to fit on a hamburger bun)!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Make a simple marinade for the mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder, onion powder, and a pinch of salt. Pour the marinade over prepared portobello mushrooms, turning to cover, and let them sit in the marinade for 20 minutes (with mushroom top face down in the marinade most of the time).

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Heat a skillet on medium-high.  Lightly brush the skillet with the olive oil. Add mushrooms and red onion slices to the hot skillet.  Cook mushrooms 4 minutes per side, until they are tender and juices begin to be released.  Cook onions until tender and lightly browned.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

While mushrooms cook, split and lightly butter each half of hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

To assemble burgers, spread a Tablespoon of the herb sauce on the bottom side of a toasted bun. Top with cooked red onion, then put the cooked mushroom on top of the onions with the top (smooth side) down. Sprinkle with bleu cheese crumbles, then cover with lettuce leaf. Top with bun, and it’s ready to eat!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Hope you enjoy this delicious burger. It is a tasty alternative to a traditional beef burger, and we really enjoyed it and were pleasantly surprised by it’s great flavor! Have a great day.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Recipe Adapted From: https://www.cleaneatingmag.com/recipes/grilled-portobello-burgers-with-blue-cheese-creamy-dijon

Portobello Bleu Cheese Burger
 
Prep time
Cook time
Total time
 
Meatless Monday never tasted so good with this vegetarian burger!
As Prepared By:
Recipe type: Vegetarian
Serves: 2 burgers
Ingredients
  • 2 large portobello mushrooms (wiped clean, stems and gills removed)
  • 2 slices red onion
  • 1½ Tablespoons olive oil
  • 2 kaiser rolls (or hamburger buns)
  • Butter (for toasting buns)
  • ¼ cup bleu cheese (crumbled)
  • 2 Romaine lettuce leaves
For Mushroom Marinade:
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • ⅛ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil
For Burger Sauce:
  • 1 Tablespoon plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • ½ Tablespoon olive oil
  • 1½ cloves garlic, minced
  • 1 teaspoon dried basil
  • Pinch of salt
Directions
  1. Make the sauce for the finished burgers. In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil and salt. Mix well, then refrigerate (covered) until ready to use.
  2. Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard gills. Make marinade for mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder and a pinch of salt. Pour marinade over prepared portobello mushrooms, turning to cover; let them sit in marinade for 20 minutes (with mushroom top face down in marinade most of the time).
  3. Heat a skillet on medium-high. Lightly brush skillet with the olive oil. Add mushrooms and red onion slices to hot skillet. Cook mushrooms 4 minutes per side, until tender. Cook onions until tender and lightly browned.
  4. While mushrooms cook, split and lightly butter each cut side of hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.
  5. To assemble burgers, spread a Tablespoon of the dijon sauce on the bottom side of a toasted bun. Top with cooked red onion, then put the cooked mushroom on top of onions with the top (smooth side) down. Sprinkle with bleu cheese crumbles, then cover with lettuce leaf. Top with bun, and it's ready to eat!

Here’s one more to pin on your Pinterest boards!Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

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2 Comments on Portobello Bleu Cheese Burger

  1. Terry Goldman
    November 2, 2017 at 6:50 PM (2 weeks ago)

    Looks amazing J.B. I look forward to trying to make it soon.

    Reply
    • jb
      November 3, 2017 at 1:42 PM (2 weeks ago)

      Awesome, Terry! I wasn’t quite sure I would like it before I made it, but ended up loving the flavor, etc. Go figure!

      Reply

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