What's This?
Serving size 4
Prep Time
Total Time


3 Tbsp extra-virgin olive oil, divided1 Tbsp balsamic vinegar3 clove garlic, minced4 large portobello mushroom, stems removed3 cup thinly sliced red onion2 Tbsp water¼ cup ruby port½ tsp salt, divided¼ tsp freshly ground pepper, divided½ cup crumbled reduced-fat blue cheese4 whole-wheat hamburger buns1 cup baby arugula4 thick slice tomato


  1. Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over mushrooms and let stand for 30 minutes.
  2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add 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; cook, stirring occasionally, until mostly evaporated, about 3 minutes more. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from the heat and cover.
  3. Preheat grill to medium.
  4. Sprinkle the mushrooms with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill, gill-side down, for 5 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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 359 25%
  • Calories from fat 144 3%
  • Total Fat 16gm 28%
  • Sodium 676mg 28%
  • Total Carbohydrates 42gm
  • Fiber 7gm
  • Protein 12gm
  • Cholesterol 8mg 14%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Lunch, Healthy, High Fiber, Low Cholesterol, Vegetarian, Cheese, Vegetable, Tomato, American, Easy, Barbecue & Grilling, Father's Day, Mother's Day, Fourth of July, Cookout

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