Portobello Mushroom Burgers Recipe

Portobello Mushroom Burgers Recipe
Photo by: Taste of Home
Rating

100% would make again

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

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  • 4 Servings
  • Prep: 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. 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.

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

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Portobello Mushroom Burgers Recipe

Portobello Mushroom Burgers

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