Balsamic-Blue Cheese Portobello Burgers

Ingredients

• 1 teaspoon balsamic vinegar 
• 3 tablespoons balsamic vinegar 
• 1 teaspoon garlic fresh minced
• 0.3 cup gorgonzola cheese blue crumbled
• 2  hamburger buns whole wheat split
• 2 tablespoons mayonnaise light
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper 
• 2 large portobello mushroom caps stemmed
• 2 servings romaine lettuce leaves 
• 0.3 teaspoon salt 
• 2 slices tomatoes 

Equipment

• grill

Directions

1. Scrape gills from mushroom caps, if desired.
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.
3. Remove mushrooms from marinade, discarding marinade.
4. Grill mushrooms, covered with grill lid, over medium-high heat (350 to 40
5. to 4 minutes on each side or until tender.
6. Remove mushrooms from grill, and immediately sprinkle undersides evenly with blue cheese.
7. Stir together mayonnaise and 1 teaspoon vinegar.
8. Spread mixture evenly on cut sides of buns; place lettuce, mushrooms, and tomato slices on bottom halves of buns, and cover with tops.
9. Serve immediately.