Blue Cheese Portobello Burgers

• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon balsamic vinegar
• 3 garlic cloves, minced
• 4 large portabella mushrooms, stems removed
• 3 cups red onions, thinly sliced
• 2 tablespoons water
• 14 cup ruby port
• 12 teaspoon salt, divided
• 14 teaspoon ground pepper, divided
• 12 cup reduced-fat blue cheese, crumbled
• 4 whole wheat hamburger buns
• 1 cup baby arugula
• 1 tomatoes, 4 thick slices

1. Whisk 2 tablespoons oil, vinegar and garlic in a bowl.
2. Brush the mixture all over mushrooms and let stand for 30 minutes.
3. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat.
4. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes.
5. Reduce heat to low, add water and cook, stirring frequently, until the onion is browned and very soft, about 15 minutes.
6. Add port; cook, stirring occasionally, until mostly evaporated, about 3 minutes more.
7. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
8. Remove from the heat and cover.
9. Preheat grill to medium.
10. Sprinkle the mushrooms with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
11. Grill, gill-side down, for 5 minutes.
12. Turn over and top each with 2 tablespoons cheese.
13. Grill until the mushrooms are tender, 4 to 5 minutes more.
14. Toast buns.
15. Divide the onions among the mushrooms.
16. Serve (cheese-side up) on buns with arugula and tomato.

extra virgin olive oil, balsamic vinegar, garlic, portabella mushrooms, red onions, water, port, salt, ground pepper, cheese, whole wheat hamburger buns, baby arugula, tomatoes

Taken from www.food.com/recipe/blue-cheese-portobello-burgers-503375 (may not work)