Blue Cheese Portobello Mushroom Burger

• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon extra virgin olive oil
• Salt and pepper, to taste
• 1 medium portobello mushroom cap
• 3/4 ounce (about 3 tablespoons) crumbled reduced-fat blue cheese (I used Treasure Cave)
• 1 (about 3 1/2-inch-diameter) whole-wheat or whole-grain hamburger bun
• 1 small leaf green lettuce (any variety)
• 1 very thin slice of onion
• 2 teaspoons Dijon mustard (optional)

1. Preheat a grill to medium heat.
2. In a small, shallow bowl, using a fork, whisk the Worcestershire, olive oil, salt, and pepper until well combined.
3. Using a damp paper towel, clean the mushroom to remove any visible dirt.
4. Then brush the Worcestershire mixture evenly over both sides.
5. Grill it, beginning gills-side down, away from direct flame until tender, 3 to 5 minutes per side.
6. During the last 2 minutes of cooking, top the gills evenly with the blue cheese to melt it, and toast the bun by placing the bunhalves, insides face down, on a top grill rack or away from the flame for about 30 seconds.
7. Place the bun bottom on a small plate.
8. Top it with the mushroom, followed by the lettuce, then the onion.
9. Spread the inside of the bun top with mustard, if desired, and top the burger.
10. Serve immediately.
11. Calories: 224
12. Protein: 12g
13. Carbohydrates: 29g
14. Fat: 7g
15. Saturated Fat: 3g
16. Cholesterol: 11mg
17. Fiber: 5g
18. Sodium: 562mg

worcestershire sauce, extra virgin olive oil, salt, portobello mushroom, hamburger, green lettuce, onion

Taken from www.epicurious.com/recipes/food/views/blue-cheese-portobello-mushroom-burger-375441 (may not work)