Portabella Burgers With Balsamic And Blue Cheese - cooking recipe

Ingredients

2 large portabella mushroom caps, stemmed
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon minced fresh garlic
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup crumbled blue cheese or 1/4 cup gorgonzola
2 tablespoons light mayonnaise
1 teaspoon balsamic vinegar
2 whole wheat hamburger buns, split
romaine lettuce leaf
2 slices tomatoes

Preparation

Scrape gills from mushroom caps.
Combine 3 tablespoons vinegar, oil, and next 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.
Grill mushrooms, covered with grill lid, over medium-high heat (350\u00b0 to 400\u00b0) 3 to 4 minutes on each side or until tender. Remove mushrooms from grill, and immediately sprinkle undersides evenly with blue cheese.
Stir together mayonnaise and 1 teaspoon vinegar. Spread mixture evenly on cut sides of buns; place lettuce, mushrooms, and tomato slices on bottom halves of buns, and cover with tops. Serve immediately.