Portobello mushrooms, winter squash, and eggplant are marinated, then grilled and topped with blue cheese in what's become a favorite at my house.

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Recipe Summary

prep:
20 mins
cook:
6 mins
additional:
2 hrs
total:
2 hrs 26 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.

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  • Preheat grill to medium-high heat.

  • Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.

  • Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.

Editor's Note

The nutrition data for this recipe includes information for the full amount of the balsamic vinaigrette marinade. Depending on the marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

491 calories; protein 12g 24% DV; carbohydrates 43.1g 14% DV; fat 32.1g 49% DV; cholesterol 14.1mg 5% DV; sodium 1448.1mg 58% DV. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 4 stars
02/14/2008
This is an excellent and healthy meal. I served it with sweet potato fries. I stayed true to the recipe only adding sliced red pepper and some red onion rings to the vegetable medley. For preparation when the vegetables are close to being finished it is easier to put the mushroom bottom side down on the bun top with the veggies and then top with the blue cheese. I then put the sandwiches under a high broiler until the cheese browned a bit. I then topped the sandwiches with the top of the bun. Delicious and healthy idea! Read More
(29)

Most helpful critical review

Rating: 3 stars
03/31/2009
I haven't tried this yet but noticed that the squash in the picture is summer not winter---big difference in moisture content. Read More
(8)
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/14/2008
This is an excellent and healthy meal. I served it with sweet potato fries. I stayed true to the recipe only adding sliced red pepper and some red onion rings to the vegetable medley. For preparation when the vegetables are close to being finished it is easier to put the mushroom bottom side down on the bun top with the veggies and then top with the blue cheese. I then put the sandwiches under a high broiler until the cheese browned a bit. I then topped the sandwiches with the top of the bun. Delicious and healthy idea! Read More
(29)
Rating: 5 stars
04/24/2008
These burgers came out really delicious. I marinated them in the dressing for about 3 hours and after grilling all the veggies were very juicy. The portabella was nice and tender while the rest of the veggies added a nice crunch. I put the mushroom cap face-up on the bottom then added the blue cheese crumbles to that (they stay in the burger a little easier that way) and then piled the rest on top. I also used about 3/4 of a bottle of lite balsamic vinaigrette which cuts down on the calories and you can't taste the difference. Delicious healthy and very easy! Read More
(27)
Rating: 5 stars
07/29/2008
This one is a regular meal at our house now. I often make my own balsamic dressing mix & match veggies including onion and bell pepper and use different cheeses at times. Yummy! Read More
(24)
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Rating: 5 stars
11/04/2008
Wow wow wow. This was amazing! We didn't have bread of any kind so we just ate them breadless. Used goat cheese instead of bleu. Used broiler instead of grill. Added some fresh red bell pepper for some crunch and zest. The flavors and textures were... just wow. One of the best meals I've had in months. Read More
(18)
Rating: 5 stars
12/23/2010
This was delicious even though I forgot the blue cheese. Great combo of veggies! I used homemade balsamic vinaigrette and I didn't have time to marinate but they still had plenty of flavor. Also since it's too cold to grill I roasted the veggies in the oven at 425. Because my buns were way too small for the huge portobellos I had I used sprouted-grain bagels which aren't as dense as regular bagels but are thicker than buns and held up well to the juicy veggies. I'm making again this week--and this time I'll remember the blue cheese! Read More
(16)
Rating: 3 stars
03/31/2009
I haven't tried this yet but noticed that the squash in the picture is summer not winter---big difference in moisture content. Read More
(8)
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Rating: 3 stars
05/19/2009
This was alright but I wouldn't call it spectacular. I wasn't a huge fan of the bleu cheese...maybe it would be better with something else? I will try it again though just to be sure! Read More
(6)
Rating: 2 stars
01/11/2010
This was just boring. We had to spice it up with quite a bit more bleu cheese and some dijon mustard. I think a more complex marinade would have helped a lot. Read More
(5)
Rating: 5 stars
11/29/2010
Excellent but too big to handle and had some vegetables that we're not fond of. I used the process with grilled onions red pepper and onions instead. My husband was drooling. Paired it with Tomato Gorgonzola Soup for a veggie nite meal. Read More
(5)
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