Grilled Portobello Blue Cheese Burgers

Portobello Mushroom Blue Cheese Burgers

These easy-to-prepare mushrooms are hearty enough that you won't feel like you're missing anything when you skip the meat. Serve them with the typical burger fixin's: Thinly sliced red onion, sweet heirloom tomato, and crisp butter lettuce on a 100% whole grain bun.
Course Dinner
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 1
Calories 270 kcal
Author Andrew


For each burger

  • 1 large portobello mushroom
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 pinch red pepper flakes
  • salt and pepper to taste
  • 1 ounce blue cheese, gorgonzola, or Roquefort crumbled


  1. Cut the stems off the mushrooms and wash gently. Place the mushroom(s) and the other ingredients, except the cheese, in a sealed container or large zip-top bag, and gently flip over several times to coat the mushrooms.
  2. Refrigerate, flipping every once in awhile. These are best if you can marinate them for at least a few hours (better yet, overnight), but an hour or two will do.
  3. On the grill, place the mushrooms gills-down first, and cook without moving for about 5 minutes. They become very fragile as they cook, so it's best to move them as little as possible.
  4. Gently flip them over and crumble the blue cheese onto the gills. Cook for a few more minutes as the cheese melts on top.
  5. To test for doneness, give the mushroom a little squeeze with a pair of tongs. If they bend easily throughout (not just the edges), that means they're cooked all the way through.