Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Plant-Based

Grilled Portobello Burgers with Blue Cheese & Creamy Dijon

With their meaty texture, portobellos make ideal vegetarian burgers and sandwich fillers.

Lock Icon

Unlock this article and unwrap savings this holiday season.

Already have an Outside Account? Sign in

Outside+ Logo

Now 30% Off.
$4.99/month $3.49/month*

Get the one subscription to fuel all your adventures.


  • Map your next adventure with our premium GPS apps: Gaia GPS Premium and Trailforks Pro.
  • Read unlimited digital content from 15+ brands, including Outside Magazine, Triathlete, Ski, Trail Runner, and VeloNews.
  • Watch 600+ hours of endurance challenges, cycling and skiing action, and travel documentaries.
  • Learn from the pros with expert-led online courses.
Join Outside+

*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

In this recipe, portobello mushrooms are layered with grilled onions, blue cheese, and romaine lettuce for a little crunch, then smeared with a special sauce made with yogurt, Dijon, herbs, and garlic. With their meaty texture, portobellos make ideal vegetarian burgers and sandwich fillers. You may be surprised to learn that portobellos (cappellone, or “big hats,” in Italy) are actually oversized cremini mushrooms. Though they are easy to make indoors, we suggest grilling the onions and mushrooms for a nice smoky flavor.

Grilled Portobello Burgers with Blue Cheese & Creamy Dijon

Servings
4
Prep Time
5 min
Cook Time
10 min
Duration
15 min

Ingredients

For the burger

  • 4 large portobello mushroom caps, stemmed and wiped clean with damp cloth
  • 4 slices red onion, each round about 1/4-inch thick (about 1 medium onion)
  • 1½ Tbsp. extra-virgin olive oil
  • 4 whole-wheat hamburger buns
  • 2 oz blue cheese, crumbled (½ cup)
  • 4 romaine lettuce leaves

For the sauce

  • 2 Tbsp. nonfat plain Greek yogurt
  • 1 Tbsp. extra-virgin olive oil
  • 2 tsp. Dijon mustard
  • 1 to 2 cloves garlic, minced
  • 2 tsp. dried basil
  • 1 Tbsp. finely chopped parsley
  • ⅛ tsp. sea salt

Preparation

  1. Heat a grill pan on medium-high. Lightly brush mushroom caps and onion with oil. Grill mushroom caps and onion for 4 to 5 minutes per side or until mushrooms are tender. (NOTE: Mushrooms will begin to release their juices when tender.) Set aside on a separate plate. Grill buns, cut sides down, for 1 to 2 minutes per side or until toasted.
  2. Meanwhile, prepare the sauce by combining all sauce ingredients in a small bowl. Spread sauce on bottom half of each bun, dividing evenly. Top with onion, mushroom caps smooth side down, cheese, and lettuce, dividing each evenly. Top with other bun halves.