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Blue Cheese Portobello Mushroom Burger Recipe

By August 18, 2014May 11th, 2017Savory Cuisine Corner
portobello mushroom burger

This burger from Eating Well’s “Recipes for Umami Foods” fits the bill for an intensely-flavored sandwich. It’s hard to give a better description than the mighty burger’s mouth-watering introduction: “Blue cheese and slow-cooked onions turn a grilled portobello into an indulgent portobello burger. Ruby port—a sweet fortified wine—gives extra depth of flavor to the caramelized onions.” And, according to one 5-star review, even someone who admittedly isn’t a fan of mushrooms found the recipe to offer incredible flavors stating, “This recipe ROCKS!!!”

Blue Cheese Portobello Mushroom Burger

Course Main Course
Cuisine American
Servings 4


  • 3 tablespoons extra-virgin olive oil divided
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic minced
  • 4 large portobello mushrooms stems removed
  • 3 cups thinly sliced red onion
  • 2 tablespoons water
  • 1/4 cup ruby port
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon freshly ground pepper divided
  • 1/2 cup crumbled reduced-fat blue cheese (2 ounces)
  • 4 whole-wheat hamburger buns
  • 1 cup baby arugula
  • 4 thick slices 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 ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from the heat and cover.

  3. Preheat grill to medium.

  4. Sprinkle the mushrooms with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Grill, gill-side down, for 5 minutes. Turnover 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.

Recipe Notes

Recipe courtesy of “Recipes for Umami Foods” 


The MSGdish Team's goal is to provide timely and important information about glutamate, monosodium glutamate (MSG) and the many culinary creations inspired by “umami" while connecting these topics to facts about food, taste, and health. The MSGdish Team is comprised of TGA staff professionals who are recognized as experts in science-based nutrition communications. Read more on the About page.

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