Balsamic-Gorgonzola Portobello "Burgers"

With no kids at home, we're a little more free to try creative recipes (two reasons: more time and no picky eaters!). We also love to use our barbecue grill at this time of year — so delightful to be out on our deck. Bonnie found a recipe that looked interesting, and we tried it tonight. Portobello mushrooms are about the size of a hamburger patty, big and flat; so it's a great idea:

Balsamic-Gorgonzola Portobello Burgers
2 large portobello mushroom caps, stemmed
3 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. minced fresh garlic
1/2 tsp. pepper
1/4 tsp. salt
1/4 cup crumbled Gorgonzola cheese or blue cheese
2 Tbsp. light mayonnaise
1 tsp. balsamic vinegar
2 whole wheat hamburger buns
Romaine lettuce leaves
Tomato slices

1. Using a spoon, scrape and discard brown gills from undersides of mushroom caps
2. Stir together vinegar and next 4 ingredients in shallow dish; add mushrooms, turning to coat. Cover and chill 1 hour, turning occasionally. Remove mushrooms and discard marinade.
3. Prepare spread - stir together mayonnaise and vinegar.
4. Grill mushrooms, covered with grill lid, over medium-high heat (350-400 degrees) 3 to 4 minutes per side or until tender. Remove from grill, and immediately sprinkle undersides with crumbled cheese.
5. Spread mayo mixture on bun. Place mushrooms, tomatoes, and lettuce. EAT!

These were very tasty, and unlike typical burgers, very non-fat.