Instructions

1. Prepare the mushrooms by removing the stems and gently cleaning the caps with a damp cloth or paper towel. Place mushrooms on a rimmed plate or baking sheet and drizzle with olive oil. Season with kosher salt and black pepper, then use your hands to rub the seasonings over both sides of the mushrooms.

2. Heat a grill or grill pan over medium heat. Place mushrooms gill-side up on the grill and cook for 5 to 7 minutes per side, or until tender and lightly charred. During the last 1 to 2 minutes of cooking, top each mushroom with crumbled Smokey Blue, cover, and allow the cheese to warm and soften slightly.

3. To assemble burgers, toast buns and spread a generous amount of roasted garlic aioli on each cut side of the bun.

4. On the bottom bun, layer Little Gem lettuce and the blue cheese-topped portobello mushroom. Top with sliced red onion and tomato, then finish with the top bun. Enjoy with a cold bottle of Deschutes Black Butte Porter – optional but recommended!