Portabello and Arugula with Blue Cheese Burger

Yet again, this is an amazing recipe from Michael Symon’s 5 in 5 book.

Portabello and Arugula with Blue Cheese Burger

  • 4 large portabelllo mushroom caps
  • 1 medium red onion, cut into 1/4 inch thick slices
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • Kosher salt and black pepper
  • 4 oz blue cheese, crumbled
  • 2 cups loosely packed arugula
  1. Preheat grill.
  2. To clean the mushrooms, wash them, remove the stems, and scoop out the gills underneath with a spoon. In a small bowl, add mushrooms, onions, vinegar, and olive oil.
  3. Put the mushrooms and onions on the grill, cover, and cook for about 3 minutes. Uncover the grill, flip onions and mushrooms, then cook for about 2-3 more minutes. Add blue cheese on top of mushrooms and allow them to melt. Once cheese has melted, remove mushrooms.
  4. Put a mushroom onto a bun, top with an onion slice and arugula.


Notes (mostly for myself):

  1. Make sure your knife skills are good and properly cut the onion. If not, it can fall through the cracks on the grill.
  2. Bring a bottle of water to spritz the grill to prepare for fires. You’ll thank your eyebrows.
  3. Try not to drop mushrooms between the cracks of the grill.

Try this recipe out if you are tired of the same ol beef burgers. You’ll hardly taste a difference!


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