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Mushroom Burgers

Photo: Tina Cornett; Styling: Mary Lyn Hill
Yield 4 servings


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 sweet onion
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 portobello mushroom caps
  • 4 (1-ounce) slices part-skim mozzarella cheese

Nutrition Information

  • calories 230
  • fat 13.1 g
  • cholesterol 17 mg
  • sodium 356 mg

How to Make It

  1. Cut each bell pepper into 8 strips; cut onion into 8 slices.

  2. Combine vinegar and next 5 ingredients in a shallow dish or large zip-top plastic bag; add bell pepper and onion. Cover or seal, and chill 30 minutes. Add mushroom caps; cover or seal, and chill, turning occasionally, 30 more minutes.

  3. Remove vegetables from marinade, reserving marinade; set mushroom caps aside.

  4. Grill remaining vegetables, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until partially charred.

  5. Place 4 mushroom caps upside down, and top evenly with grilled vegetables and cheese slices; place remaining mushroom caps, right side up, over cheese.

  6. Grill, covered with grill lid, over medium-high heat (350° to 400°) until cheese melts, turning once. Serve with reserved marinade.