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Wednesday, July 18, 2012 - Page updated at 03:00 p.m.
Recipe: Portabella Blue Cheese Burgers
Makes 4 servings
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
3 cloves garlic, peeled, pressed
4 large (about 4-5 inches in diameter) portabella mushrooms, wiped clean, stems and gills removed
1 large red onion, peeled, thinly sliced (2 1/2 to 3 cups)
2 tablespoons water
1/4 cup ruby port or favorite sweet red wine
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1/2 cup crumbled blue cheese (2 ounces) (Gorgonzola is a good substitute for blue cheese. You also can use a milder cheese such as fontina or asiago.)
4 whole-wheat hamburger buns or favorite rolls
1 cup arugula
4 thick slices tomato
1. In a small bowl, whisk 2 tablespoons oil, vinegar and garlic. Brush the mixture all over the mushrooms and let stand for 30 minutes.
2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add red onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Reduce heat to low, add water and cook, stirring frequently, until the onion is browned and very soft, about 15 minutes. Add port and cook, stirring occasionally, until almost evaporated, about 3 minutes more. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat and cover.
3. Preheat grill to medium.
4. Sprinkle the mushrooms with the remaining teaspoon salt and 1/8 teaspoon pepper. Grill, gill-side-down, for 5 to 7 minutes. Turn over and top each with 2 tablespoons cheese. Grill until the mushrooms are tender, 4 to 5 minutes more.
5. Toast buns. Divide the onions among the mushrooms. Serve (cheese-side-up) on buns with arugula and tomato slices.
Adapted from Eating Well magazine, May/June 2012 issue. Tested by Susan Selasky in the Free Press Test Kitchen.
Copyright © The Seattle Times Company
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