DUNIA Magazine

Servings: 4

Ingredients

• 2 cloves garlic, minced

• 1 tablespoon sherry or red wine vinegar

• 1 tablespoon tamari

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 3 tablespoons virgin olive oil

• 4 large portobello mushroom caps, wiped clean

• 3/4 cup crumbled blue cheese (3 ounces)

• 1/4 cup mayonnaise

• 2 tablespoons heavy cream

• 1 teaspoon Worcestershire sauce

• 4 hamburger buns

• 4 lettuce leaves

• 4 slices tomato

• 2 slices red onions

Directions:

1. Heat a grill to medium high
2. Meanwhile, combine garlic, vinegar, salt, and pepper in a bowl. Slowly whisk in oil; brush over mushrooms and let stand for 20 minutes. Remove mushrooms from bowl and discard marinade.
3. Set mushrooms on grill rack and grill until tender, 4 to 6 minutes per side.
4. Meanwhile, combine blue cheese, mayonnaise, cream and Worcestershire sauce in a bowl; mix well, mashing chunks of cheese with the back of a spoon or fork.
5. To assemble, place half a bun on each of the 4 plates; top with lettuce leaf, a mushroom cap, a tomato slice, and optional onion slice. Spoon 2 tablespoons of blue cheese sauce over each and top with the other half bun.
6. Serve warm or at room temperature.

Enjoy!!!

Note: Portobello mushrooms can also be cooked under broiler or on a grill pan.