Go Back Email Link
–+ servings
A side view of a balsamic glazed, grilled portobello mushroom on a soft hamburger bun with sautéed onions and creamy melted gorgonzola cheese.
Print Recipe
No ratings yet

Balsamic-Glazed Portobello Burgers

Topped with sautéed onions and blue cheese, these balsamic-glazed portobello burgers are a deliciously satisfying alternative to ground beef.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Sandwiches
Cuisine: American
Servings: 6 servings
Author: Lynne Webb

Ingredients

  • 6 portobello mushrooms
  • 1/4 cup balsamic glaze (reduction) store-bough or see the instructions below
  • 2 tablespoons vegetable oil
  • 2 large sweet onions thinly sliced
  • Salt and freshly ground black pepper
  • Pinch of sugar
  • 6 ounces crumbled blue cheese
  • 6 soft sandwich rolls

Instructions

  • Brush any dirt from the mushroom caps, remove the stems and reserve them for another use.
  • Brush about half of the balsamic glaze onto the tops of the mushrooms, then set them aside while you sauté the onions.
  • Separate the onions into rounds. Heat the oil in a large skillet over medium heat. Add the onions and season with salt and pepper.
  • Sauté until the onions are soft, translucent and beginning to brown, 5 to 7 minutes.
  • Preheat a gas or charcoal grill to a medium temperature (about 400°F).
  • Oil the grates and add the mushrooms, gill side up.
  • Grill for 3 minutes, then turn them over, brush with the rest of the balsamic reduction and grill until tender, about 3 minutes longer.
  • Top each mushroom with a portion of blue cheese and cook just until the cheese begins to melt, 1 minute more.
  • To serve, place a portion of onions on the bottom of each bun, add a cheese-topped portobello and serve immediately.

Notes

You can find various brands of balsamic glaze located in the condiment aisle of most grocery stores, but making your own is easy too.

How To Make A Balsamic Reduction

  1. Place 1 cup of balsamic vinegar in a small, non-reactive saucepan and bring to a slow simmer over medium heat. Continue cooking, stirring occasionally, until it reaches a syrupy consistency and easily coats the spoon, 12 to 20 minutes.
  2. You can continue to reduce beyond this point but bear in mind that the vinegar will thicken even more as it cools.
  3. Remove from the heat, allow to cool completely, and transfer to a small jar. Cover and keep refrigerated until ready to use.
Makes about 1/2 cup

Nutrition

Calories: 353 | Total Fat: 15g | Cholesterol: 21mg | Sodium: 492mg | Carbohydrates: 41g | Fiber: 4g | Sugar: 10g | Protein: 13g