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Portobello Mushroom Burgers

 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.
Nutritional 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: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now