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Grilled Portobello Burgers

Yield 4 servings (serving size: 1 burger)
Portobello mushrooms' large size and substantial texture make them a natural choice for a vegetarian "burger." These are quick and supereasy to prepare.

Ingredients

  • 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
  • Cooking spray
  • 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

Nutrition Information

  • calories 283
  • caloriesfromfat 27 %
  • fat 8.4 g
  • satfat 4.6 g
  • monofat 2.1 g
  • polyfat 1.3 g
  • protein 14.4 g
  • carbohydrate 37.7 g
  • fiber 3.2 g
  • cholesterol 20 mg
  • iron 2.9 mg
  • sodium 995 mg
  • calcium 299 mg

How to Make It

  1. Prepare grill.

  2. Combine first 4 ingredients in a small bowl; brush both sides of mushroom caps with sauce mixture.

  3. 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.

  4. 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.