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Portobello Mushroom Burgers

Use a grill rack or secure onions with wooden toothpicks to keep them from separating during grilling.
  • Total Time
    Prep: 15 min. + marinating Grill: 10 min.
  • Makes
    4 servings

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.
Nutrition Facts
1 each: 521 calories, 33g fat (9g saturated fat), 22mg cholesterol, 344mg sodium, 43g carbohydrate (13g sugars, 3g fiber), 13g protein.

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