Roasted Portobello Mushroom Burgers with Blue Cheese

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4 large Portobello mushrooms, cleaned and stems removed

3 cloves garlic, finely chopped

1/4 cup dry sherry

5 tablespoons olive oil

2 1/2 teaspoons kosher salt

4 ounces mild blue cheese, at room temperature

1 large onion, thinly sliced

4 ounces spinach leaves (about 5 cups)

4 burger buns, toasted