Grilled Portobello Mushroom Burgers

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Ingredients (serves 4)

  • 4 large Portobello mushroom caps, 5 inches in diameter (about 12 ounces total)
  • 1/3 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon cayenne pepper, optional
  • 2 tablespoons olive oil
  • 4 whole-wheat buns, toasted
  • 4 slices tomato
  • 4 slices red onion
  • 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. 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.
  • Preheat the gas grill. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Grill 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. 

Nutritional Information

  • Serving size: 1 Portobello mushroom burger
  • Calories 301
  • Total Fat 9g
    • Monounsaturated Fat 6g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 163mg
  • Total Carbohydrate 45g
    • Dietary Fiber 7g
    • Sugars 3g
  • Protein 10g