Portobello Mushroom Burgers With Carrot-Cabbage Slaw |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
4 large portobello mushroom caps |
1/4 cup white balsamic vinegar |
1 tablespoon olive oil |
1/4 teaspoon salt |
4 whole wheat hamburger buns |
carrot-cabbage slaw |
Directions:
1. Scrape gills from mushroom caps with a spoon, if desired.
2. Combine vinegar, oil, and salt in a shallow dish or large zip-top plastic freezer bag; add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.
3. Grill mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until tender.
4. Serve mushrooms on buns with slaw.
5. Note: Nutritional analysis includes 1/2 cup slaw.
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