Roasted Portobello Mushroom Burgers with Blue Cheese

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   1.

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   Lay the mushrooms on a greased baking sheet, gill sides up.

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   Whisk together the garlic, sherry, 2 tablespoons of the oil and 2 teaspoons of the salt.

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   Pour the mixture over the mushrooms.

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   Marinate for at least 30 minutes or up to 2 hours.

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   2.

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   Preheat the oven to 400F.

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   Divide the cheese evenly among the mushroom caps.

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   Roast until the mushrooms are fork-tender and the cheese is melted, 15 to 20 minutes.

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    Reserve any cooking juices in the pan.

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    3.

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    Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat.

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    Add the onions and cook until charred and tender, stirring often, about 10 minutes.

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    Add the spinach and the cooking juices from the mushrooms.

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    Cook until just the spinach is wilted.

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    Season with the remaining 1/2 teaspoon salt.

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    4.

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    Place the mushrooms on the buns and top with the spinach and onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.