3/4 ounce (about 3 tablespoons) crumbled reduced-fat blue cheese (I used Treasure Cave)
1 (about 3 1/2-inch-diameter) whole-wheat or whole-grain hamburger bun
1 small leaf green lettuce (any variety)
1 very thin slice of onion
2 teaspoons Dijon mustard (optional)
Instructions
Preheat a grill to medium heat.
In a small, shallow bowl, using a fork, whisk the Worcestershire, olive oil, salt, and pepper until well combined.
Using a damp paper towel, clean the mushroom to remove any visible dirt.
Then brush the Worcestershire mixture evenly over both sides.
Grill it, beginning gills-side down, away from direct flame until tender, 3 to 5 minutes per side.
During the last 2 minutes of cooking, top the gills evenly with the blue cheese to melt it, and toast the bun by placing the bunhalves, insides face down, on a top grill rack or away from the flame for about 30 seconds.
Place the bun bottom on a small plate.
Top it with the mushroom, followed by the lettuce, then the onion.
Spread the inside of the bun top with mustard, if desired, and top the burger.