Grilled Portobello Mushroom Burgers with Dill-Mustard Sauce (Paula Deen) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
6 to 8 portobello mushroom caps |
1 cup caesar vinaigrette salad dressing |
nonstick, nonflammable cooking spray |
6 to 8 slices havarti cheese |
6 to 8 hamburger buns |
softened butter, optional |
dill-mustard sauce, recipe follows |
toppings: lettuce leaves, sliced tomato, sliced red onion, sliced pickles |
1 cup mayonnaise |
1 tablespoon dijon mustard |
1 tablespoon minced fresh dill |
1 tablespoon minced fresh parsley |
1 teaspoon minced garlic |
Directions:
1. Using a spoon, scrape and discard the brown gills from the undersides of the mushrooms.
2. In a large resealable plastic bag, combine the mushrooms and salad dressing. Seal the bag, and turn to coat the mushrooms. Place in the refrigerator and marinate for at least 1 hour or up to 2 hours.
3. Drain the mushrooms, discarding the marinade. Preheat the grill to medium-high heat (350 to 400 degrees F). Spray the grill rack with cooking spray. Grill the mushroom caps, covered with the grill lid, until tender, 3 to 4 minutes per side. Top each with a slice of cheese. Spread the cut sides of the buns with butter if desired. Place the buns cut-sides down on the grill rack. Grill, covered with the lid, until toasted. Remove from the grill, and spread evenly with Dill-Mustard Sauce. Top with grilled mushrooms and desired toppings. Serve immediately.
4. Dill-Mustard Sauce:
5. In a small bowl, stir together the mayonnaise, mustard, dill, parsley and garlic. Cover and chill for up to 3 days.
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