This was a great base recipe! I think my hubby was skeptical at first and wondering how a mushroom could replace meat but to my surprise he loved it...I did too!
I used Boursin Garlic & Herb cheese instead of cheddar and left out the mustard, ketchup, and pickles. It was delish!!! I can imagine how much better these would be on the BBQ this summer!
Grilled Portobello Burgers
Portobello mushrooms' large size and substantial texture make them a natural choice for a vegetarian "burger." These are quick and supereasy to prepare.
2 tablespoons Worcestershire sauce
2 teaspoons honey mustard
1/4 teaspoon black pepper
2 garlic cloves, minced
4 large portobello mushroom caps
1 red bell pepper, cut into 4 wedges
4 (1/2-inch-thick) slices onion
8 (1/2-ounce) slices reduced-fat sharp cheddar cheese
1/4 cup ketchup
2 tablespoons prepared mustard
4 (1 1/2-ounce) hamburger buns
4 Bibb lettuce leaves
8 sandwich-cut bread-and-butter pickles
Combine first 4 ingredients in a small bowl; brush both sides of mushroom caps with sauce mixture.
Place bell pepper on grill rack coated with cooking spray; grill for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Place mushroom caps, top sides down, and onion on grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place 2 cheese slices on top of each mushroom cap; cover and grill 1 minute or until cheese melts.
Spread 1 tablespoon ketchup and 1 1/2 teaspoons mustard over top half of each bun. Place mushroom caps on bottom halves of hamburger buns. Separate onion into rings; arrange onion slices evenly over mushrooms. Top each serving with 1 lettuce leaf, 2 pickles, and top half of bun.
Yield: 4 servings (serving size: 1 burger)
CALORIES 283(27% from fat); FAT 8.4g (sat 4.6g,mono 2.1g,poly 1.3g); PROTEIN 14.4g; CHOLESTEROL 20mg; CALCIUM 299mg; SODIUM 995mg; FIBER 3.2g; IRON 2.9mg; CARBOHYDRATE 37.7g
Cooking Light, AUGUST 2006