Made more of the Worcestershire sauce because the mushrooms were large, sauce did a good job adding some flavor to the inside of the caps. Otherwise made to recipe, simple but good burgers. Served with coleslaw and corn on the cob.
Grilled Portobello Burgers
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Amount per serving
- Calories: 283
- Calories from fat: 27%
- Fat: 8.4g
- Saturated fat: 4.6g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.3g
- Protein: 14.4g
- Carbohydrate: 37.7g
- Fiber: 3.2g
- Cholesterol: 20mg
- Iron: 2.9mg
- Sodium: 995mg
- Calcium: 299mg
- 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
- Prepare grill.
- 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.
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