Looking for a flavorful “meatless” burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!
You’ve gotta try this delicious Portobello Bleu Cheese Burger! The “meatless” sandwich is easy to make, and tastes wonderful. Your “Meatless Mondays” will never be the same, with this recipe in your toolbox!!
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 probably enjoy this flavor-filled sandwich.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Sauce For The Portobello Bleu Cheese Burger
The first thing you will need to do is 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 the ingredients well, then cover the bowl and refrigerate the portobello bleu cheese burger sauce until you’re ready to use it. Easy!
Prepare The Mushrooms
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 the stems and gills, because you won’t need them!
This is what the portobello mushroom caps looked like before they were marinated. Each mushroom is about 4 inches wide (which is perfect size for a standard hamburger bun)!
Make The Marinade For The Portobello Mushrooms
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).
Cook The Portobello Mushrooms
Heat a large skillet on medium-high. Lightly brush the skillet with olive oil. Add the marinated mushrooms and red onion slices to the hot skillet. Cook the mushrooms for approximately 4 minutes per side, until they are tender and they begin to release their juices. Cook the onions until they are tender and lightly browned.
While the mushrooms cook, split and lightly butter each half of the hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.
Assemble The Portobello Bleu Cheese Burger
To assemble each portobello bleu cheese burger, spread a Tablespoon of the herb sauce on the bottom side of a toasted bun.
Top the bun with the cooked red onion. Place the cooked mushroom on top of the onions with the top (smooth side) down.
Sprinkle with some of the bleu cheese crumbles, then cover with a lettuce leaf. Cover the top with the bun, and this delicious portobello bleu cheese burger is ready to eat!
Hope you enjoy this delicious portobello bleu cheese burger. It is a tasty alternative to a traditional beef burger! We really enjoyed it and were pleasantly surprised by it’s great flavor! Have a great day.
Looking For More MEATLESS Meals?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites include:
- Quinoa Enchilada Casserole
- Butternut Squash Ravioli with Browned Butter Sage Sauce
- Easy Chile Relleno Casserole
- Florentine Lasagna Roll
- Eggplant Parmesan
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Recipe Adapted From: https://www.cleaneatingmag.com/recipes/grilled-portobello-burgers-with-blue-cheese-creamy-dijon
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 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)
- 1/4 cup bleu cheese (crumbled)
- 2 Romaine lettuce leaves
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1/8 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1 Tablespoon plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/2 Tablespoon olive oil
- 1½ cloves garlic , minced
- 1 teaspoon dried basil
- Pinch of salt
- 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.
- 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).
- 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.
- 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.
- 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!
Looks amazing J.B. I look forward to trying to make it soon.
Awesome, Terry! I wasn’t quite sure I would like it before I made it, but ended up loving the flavor, etc. Go figure!