Portabella Mushroom Burgers From Reynolds Wrap®
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Butter (melted)2 cloves
Garlic (minced)6 large
Portabella Mushrooms1 cup
Light Sour Cream2 tbsps
Red Wine Vinegar1 cup
Dijon Mustard2 tsps
Sugar1 tsp
Cayenne PepperDirections:
1
Preheat grill to medium-high
2
Make drainage holes in a sheet of Reynolds Wrap Non-Stick Foil with a large fork; set aside
3
Combine butter and garlic
4
Baste mushroom caps with mixture
5
Place foil on grill grate with non-stick (dull) side facing up
6
Immediately place mushrooms on foil
7
Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender
8
Place 1 slice of cheese on each mushroom during the last minute of grilling
9
Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce
10
Microwave on HIGH power 30 seconds or until warm
11
Serve sauce over burgers in buns
12
Add lettuce and tomato, if desired