Monday, September 3, 2012

Portobello Burgers with Vegan Blue Cheese

Many vegans have told me that they'd love to have the taste of blue cheese again, but without the cruelty. Thanks to Vegcuisine imported by Organic Gourmet, this is now possible. They make a soy-based Soy Bleu that really does have a similar taste and texture to blue cheese.  You have to try it to believe it!

Once I got ahold of the Soy Bleu, I wanted to try my hand at making something new. So, I made Portobello Burgers with Vegan Blue Cheese and they turned out great. The pungent blue cheese was cooked on top of a warm marinated portobello mushroom and topped with port-infused onions for a complex flavor anyone who loves blue cheese will enjoy.

Portobello Burgers with Vegan Blue Cheese
Serves 4

  • 3 T extra virgin olive oil, divided
  • 1 T balsamic vinegar
  • 3 cloves garlic, minced
  • 4 large portobello mushrooms, stems removed
  • 3 cups thinly sliced red onion
  • 2 tablespoons water
  • 1/4 cup port wine
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 1/2 box crumbled Soy Bleu
  • 4 whole-wheat hamburger buns
  • 1 cup baby arugula
  • 4 thick slices tomato

 Whisk 2 tablespoons oil, vinegar and garlic in a bowl.

Brush the mixture all over the mushrooms and let them stand in a glass dish for 30 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring frequently, until the onion begins to brown, about 5 minutes. Reduce the heat to low, add water and cook, stirring frequently, until the onion is browned and very soft, about 15 minutes.

Add port, then cook, stirring occasionally, until mostly evaporated, about 3 minutes more. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from the heat and cover.

Preheat grill pan to medium. Sprinkle the mushrooms with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill, gill-side down, for 5 minutes. Turn over and top each with 2 tablespoons of Soy Bleu. Grill the mushrooms until they are tender, 4 to 5 minutes more. You can grill the buns along with each mushroom, if you like.

Assemble with one slice of tomato on top of the bottom bun, followed by the arugula, portobello mushroom with blue cheese, and top with onions and the top bun.

You will truly be amazed at how well all of these flavors mesh together.  If Vegcuisine's Soy Bleu is not available in a store near you, you can order it from Pangea.

1 comment:

  1. Oh, wow! Thank you for this amazing recipe!  I can’t believe how easy it is to make!