Portobello Burgers with Blue Cheese and Sautéed Red Onions
May 30, 2012
A far cry from the standard grilled-mushroom-cap-as-burger, these ultra-savory portobello patties get a further umami boost from garlic and steak sauce — a perfect match for a flavorful topping of melted blue cheese and tangy caramelized red onions.
Note: Individual portobello burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed