Portobello Mushroom Blue Cheese Burgers

June 17, 2013 9:36 am
Posted in: Entrees

Grilled Portobello Blue Cheese Burgers

These portobello mushroom blue cheese burgers have long been one of my favorite grilling recipes. The sweetness of the mushrooms is balanced by the tang of the cheese, and once you pile on all the usual burger fixin’s you’ll never even notice there’s no burger in your burger.

These take about three minutes to prepare: rinse the mushrooms, cut off any large stems, and toss them in a zip-top bag or re-sealable container with the rest of the marinade ingredients. You can do all of that the night before your BBQ, and toss them straight on the grill when it’s time for dinner. Or, if you’re like me and don’t usually plan that far ahead, just marinate at least 30 minutes – an hour if you can wait that long – before grilling.

Grilled Portobello Blue Cheese Burger

5.0 from 2 reviews

Portobello Mushroom Blue Cheese Burgers
Author: 
Recipe Type: Dinner
Cuisine: Vegetarian
Prep Time: 
Cook Time: 
Total Time: 

Serves: 1
 

These easy-to-prepare mushrooms are hearty enough that you won’t feel like you’re missing anything when you skip the meat. Serve them with the typical burger fixin’s: Thinly sliced red onion, sweet heirloom tomato, and crisp butter lettuce on a 100% whole grain bun.
Ingredients
For each burger
  • 1 large portobello mushroom
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • Pinch of red pepper flakes
  • Salt and pepper, to taste
  • 1 ounce crumbled blue cheese, gorgonzola, or Roquefort

Instructions
  1. Cut the stems off the mushrooms and wash gently. Place the mushroom(s) and the other ingredients, except the cheese, in a sealed container or large zip-top bag, and gently flip over several times to coat the mushrooms.
  2. Refrigerate, flipping every once in awhile. These are best if you can marinate them for at least a few hours (better yet, overnight), but an hour or two will do.
  3. On the grill, place the mushrooms gills-down first, and cook without moving for about 5 minutes. They become very fragile as they cook, so it’s best to move them as little as possible.
  4. Gently flip them over and crumble the blue cheese onto the gills. Cook for a few more minutes as the cheese melts on top.
  5. To test for doneness, give the mushroom a little squeeze with a pair of tongs. If they bend easily throughout (not just the edges), that means they’re cooked all the way through.

Grilled Portobello Blue Cheese Burgers

Photos by Kelly Jaggers for Eating Rules.

12 Comments on "Portobello Mushroom Blue Cheese Burgers"
  1. Comment left on:
    June 17, 2013 at 12:16 pm
    LiztheChef says:

    Kelly rocks – first thing I noticed was the fantastic shot. I was quite impressed with how well-styled it was, as well…Terrific recipe.

    • Comment left on:
      June 17, 2013 at 12:42 pm
      Andrew says:

      Thanks Liz! And I agree, Kelly most certainly rocks. :)

    • Comment left on:
      June 17, 2013 at 1:27 pm
      Kelly says:

      Liz – You are very kind, thank you! And, those are some darn tasty burgers! We thoroughly enjoyed them. :D

  2. Comment left on:
    June 17, 2013 at 3:01 pm

    LOVE this!!

  3. Comment left on:
    June 17, 2013 at 6:30 pm
    Betsy says:

    I’m not a vegetarian, but I eat vegetarian most of the time. My favorite recipes are ones where you don’t even miss the meat! I’m going to make these for 4th of July

  4. Comment left on:
    June 19, 2013 at 7:44 am

    Wow, blue cheese goes perfectly with the juicy Portabella burger! Thanks for sharing…

    -Shannon

  5. .
    June 20, 2013 at 2:01 am

    [...] little olive oil, maybe some balsamic vinegar, salt, and pepper and you’re all set (try that with Portobellos – and sprinkle a little blue cheese on top when they’re nearly done. Heaven!). When grilling [...]

  6. .
    June 29, 2013 at 5:01 am

    [...] Eating Rules – Portobello Mushroom Blue Cheese Burgers [...]

  7. Comment left on:
    July 3, 2013 at 3:03 pm

    This needs to happen in my kitchen soon! Love it!

  8. .
    September 30, 2013 at 5:03 am

    […] many recipes! Breakfast potatoes are a favorite weekend brunch dish in our house. I've been making portobello mushroom blue cheese burgers for years (yes, almost all cheeses pass the kitchen test!). Slow cooker "refried" beans are […]

  9. .
    October 22, 2013 at 2:03 pm

    […] Chocolate Earth Balls from Whole Foods / 2. Sour Watermelon Homemade Gummies from Meatified / 3. Portobello Mushroom Blue Cheese Burgers from Eating Rules / 4. Cauliflower Crust Pizza with Ground Beef and Green Olives from The Healthy […]

  10. Comment left on:
    November 20, 2013 at 11:29 am
    Sarah O. says:

    These look freakin’ awesome. I always forget how versatile mushrooms are. Thank God for fungus.

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