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Portobello Mushroom Burgers

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

4 ServingsPrep: 15 min. + marinating Grill: 10 min.

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.

2 of 2

Portobello Mushroom Burgers (continued)

Directions (continued)

Serve on rolls with lettuce, tomato and mozzarella. Drizzle with
reserved balsamic-honey sauce. Yield: 4 servings.

Nutrition Facts: 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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.