PORTOBELLO MUSHROOM BURGERS

Portobello Mushroom Burgers image

Use a grill rack or secure onions with wooden toothpicks to keep them from separating during grilling.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 521 calories, Fat 33g fat (9g saturated fat), Cholesterol 22mg cholesterol, Sodium 344mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.