Blue Cheese Portobello Mushroom Burgers

Ingredients

• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 medium portobello mushroom caps, wiped free of dirt
• 1/3 cup blue cheese crumbles
• 2 whole wheat hamburger buns or rolls, cut in half
• A few leaves lettuce, optional
• A slice or two of onion, optional
• A few dabs Dijon mustard, optional

Directions

1. Heat your broiler. Cover a small baking sheet with aluminum foil. In a small bowl, add the Worcestershire sauce, olive oil, and salt and pepper to taste, then whisk until blended.
2. Coat the mushroom caps on both sides with the sauce mixture. Set them on the prepared baking sheet with the gills facing up. Broil for 2 to 3 minutes, then take the pan out of the broiler. Scatter the blue cheese evenly over the mushrooms. Return them to the broiler for about 2 more minutes, just until the cheese is a little browned and melty. Take them out, transfer them to a plate, and let them sit for a minute.
3. Arrange the buns on the pan with the cut sides facing up. Broil for about 30 seconds, just until lightly toasted, then remove them from the broiler. Move the buns to a plate. Build the burgers with the mushrooms, adding lettuce, onion, and Dijon if you like. Eat immediately.