Grilled Mushroom
Just because you aren't into eating meat doesn't mean you have to miss out on the best laid burger plans. These portobello burgers are both delicious and decadent.
![Grilled Mushroom](/images/content/food/2011/recipe/recipe2721.jpg)
Ingredients
For 4 people
- 4 large Portobello mushroom caps, 5 inches in diameter
- 5 1/4 tablespoon(s) balsamic vinegar
- 4 floz water
- 3 teaspoon(s) sugar
- 1 garlic clove, minced
- 1/4 teaspoon(s) cayenne pepper, optional
- 2 tablespoon(s) olive oil
- 4 whole wheat buns, toasted
- 4 tomato slices
- 4 red onion slices
- 2 bibb lettuce leaves, halved
Directions
- Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
- To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
- Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate.
- Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice and 1/2 lettuce leaf. Serve immediately.
Nutrition facts
- Kcal: 234.51 kcal
- Fibers (g): 6.48g
- Sodium (mg): 251.86mg
- Carbs: 34.74g
- Fat: 8.54g
- Saturated fat (g): 1.01g
- Proteins: 9.45g