Portobello Mushroom & Blue Cheese Burgers

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings


Steak Spice Sauce (recipe, see right):


In small bowl, combine oil and vinegar. Brush mushrooms and onions with oil mixture; season with salt and pepper. Using skewer, prick horizontally through each onion slice to prevent it from coming apart.

Preheat barbecue to medium-high heat (about 375°F); grease grill. Place mushrooms and onions on grill and close lid. Grill until mushrooms are tender and golden, turning halfway through grilling time, about 10 minutes.

Meanwhile, toast buns, if desired. Divide buns among plates and top with Steak Spice Sauce, arugula, grilled mushroom and onions, and blue cheese.

Test Kitchen Tip: Not a blue cheese lover? Replace it with Brie or provolone.

Steak Spice Sauce

In small bowl, combine 1/4 cup each 2% plain Greek yogurt and mayonnaise, 1 tsp each Montreal steak spice and Dijon mustard and 1 green onion, chopped. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1/2 cup.

Nutritional facts PER SERVING: about

  • Iron 2.4 mg
  • Fibre 4 g
  • Sodium 750 mg
  • Sugars 10 g
  • Protein 15 g
  • Calories 390
  • Total fat 20 g
  • Cholesterol 25 mg
  • Saturated fat 8 g
  • Total carbohydrate 38 g
Share X
Lunch & Dinner

Portobello Mushroom & Blue Cheese Burgers