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Portobello Mushroom Burgers Recipe

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Use a grill rack or secure onions with wooden toothpicks to keep them from separating during grilling.

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Portobello Mushroom Burgers Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 4 Servings

10 10 20

Ingredients

1/4 cup plus 3 tablespoons olive oil, divided
6 tablespoons balsamic vinegar, divided
4 slices onion (1/4 inch thick)
1 teaspoon minced garlic
1/2 teaspoon dried basil
4 portobello mushroom caps
1 tablespoon honey
4 onion rolls, split
4 lettuce leaves
4 slices tomato
4 ounces fresh mozzarella cheese, cut into 1/4-inch slices

Directions

In a resealable plastic bag, combine 1/4 cup oil and 2 tablespoons vinegar; add onion slices. Seal bag and turn to coat; marinate for 30 minutes. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of mushroom caps; set aside.
In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside.
Drain and discard marinade from onions. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill onions and mushrooms over medium heat or broil 4 in. from the heat for 10-12 minutes or until tender, turning frequently.
Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce. Yield: 4 servings.

Nutritional Analysis: 1 burger equals 521 calories, 33 g fat (9 g saturated fat), 22 mg cholesterol, 344 mg sodium, 43 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Portobello Mushroom Burgers in Weeknight Cooking Made Easy Annual 2005, p195

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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