Blue Cheese Portobello Burger
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon extra virgin olive oil
- Salt and pepper, to taste
- 1 medium portobello mushroom cap
- ¾ ounce (about 3 tablespoons) crumbled reduced-fat blue cheese
- 1 (about 3 ½-inch-diameter) whole-wheat or whole-grain hamburger bun
- 1 small leaf green lettuce (any variety)
- 1 very thin slice of onion
- 2 teaspoons Dijon mustard (optional)
Instructions:
Skip those processed veggie burgers and go for this all-natural alternative, the portobello.
- Preheat a grill to medium heat.
- In a small, shallow bowl, using a fork, whisk the Worcestershire, olive oil, salt, and pepper until well combined.
- Using a damp paper towel, clean the mushroom to remove any visible dirt. Then brush the Worcestershire mixture evenly over both sides. Grill it, beginning gills-side down, away from direct flame until tender, 3 to 5 minutes per side. During the last 2 minutes of cooking, top the gills evenly with the blue cheese to melt it, and toast the bun by placing the bun halves, insides face down, on a top grill rack or away from the flame for about 30 seconds.
- Place the bun bottom on a small plate. Top it with the mushroom, followed by the lettuce, then the onion.
- Spread the inside of the bun top with mustard, if desired, and top the burger. Serve immediately.