Print Options

Back to Portobello Mushroom Burgers »

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Info
Tips

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 Crisco® Extra Virgin Olive Oil or Canola 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. Coat grill rack with cooking
spray before starting the grill. Grill onions and mushrooms over
medium 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.