Portobello Mushroom Burgers |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Use a grill rack or secure onions with wooden toothpicks to keep them from separating during grilling. 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:
1. 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.
2. In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside.
3. 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.
4. Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce. Yield: 4 servings.
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