Portabella Burgers With Balsamic And Blue Cheese

• 2 large portabella mushroom caps, stemmed
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 cup crumbled blue cheese or 1/4 cup gorgonzola
• 2 tablespoons light mayonnaise
• 1 teaspoon balsamic vinegar
• 2 whole wheat hamburger buns, split
• romaine lettuce leaf
• 2 slices tomatoes

1. Scrape gills from mushroom caps.
2. Combine 3 tablespoons vinegar, oil, and next 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.
3. Grill mushrooms, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 3 to 4 minutes on each side or until tender. Remove mushrooms from grill, and immediately sprinkle undersides evenly with blue cheese.
4. Stir together mayonnaise and 1 teaspoon vinegar. Spread mixture evenly on cut sides of buns; place lettuce, mushrooms, and tomato slices on bottom halves of buns, and cover with tops. Serve immediately.

portabella mushroom caps, balsamic vinegar, olive oil, fresh garlic, pepper, salt, blue cheese, light mayonnaise, balsamic vinegar, whole wheat hamburger buns, romaine lettuce leaf, tomatoes

Taken from www.food.com/recipe/portabella-burgers-with-balsamic-and-blue-cheese-229541 (may not work)