Grilled Portobello Burgers with Blue Cheese & Creamy Dijon

With their meaty texture, portobellos make ideal vegetarian burgers and sandwich fillers. You may be surprised to learn that portobellos (cappellone, or “big hats,” in Italy) are actually oversized cremini mushrooms.

Photo: Yvonne Duivenvoorden

By Nancy S. Hughes

Serves: 4
Hands-on time: 5 minutes
Total time: 14 minutes

INGREDIENTS:

BURGER

• 4 large portobello mushroom caps, wiped clean with damp cloth
• 4 slices red onion, each round about 1/4-inch thick (about 1 medium onion)
• 1 1/2 tbsp extra-virgin olive oil
• 4 whole-wheat hamburger buns
• 2 oz blue cheese, crumbled (1/2 cup)
• 4 romaine lettuce leaves

SAUCE

• 2 tbsp nonfat plain Greek yogurt
• 1 tbsp extra-virgin olive oil
• 2 tsp Dijon mustard
• 2 cloves garlic, minced
• 2 tsp dried basil
• 1 tbsp finely chopped parsley
• 1/8 tsp sea salt

INSTRUCTIONS:

1. Heat a grill pan on medium-high. Lightly brush mushroom caps and onion with oil. Grill mushroom caps and onion for 4 to 5 minutes per side or until mushrooms are tender. (NOTE: Mushrooms will begin to release their juices when they are tender.) Set aside on a separate plate. Grill buns, cut sides down, for 1 to 2 minutes per side or until toasted.
2. Meanwhile, prepare sauce: Combine all sauce ingredients in a small bowl. Spread sauce on bottom half of each bun, dividing evenly. Top with onion, mushroom caps (smooth side down), cheese and lettuce, dividing each evenly. Top with other bun halves.

Nutrients per serving (1 burger with 1 tbsp sauce): Calories: 253, Total Fat: 11 g, Sat. Fat: 3 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1.5 g, Carbs: 31 g, Fiber: 5 g, Sugars: 7 g, Protein: 10 g, Sodium: 487 mg, Cholesterol: 10 m
g