Portabella Mushroom Burgers from Reynolds Wrap® recipe

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Ingredients

1 sheet Reynolds Wrap® Non-Stick Aluminum Foil
3 tablespoons butter, melted
2 cloves garlic, minced
6 large portabella mushrooms
6 slices provolone cheese
6 hamburger buns
1 cup light sour cream
2 tablespoons red wine vinegar
¼ cup Dijon mustard
2 teaspoons sugar
⅛ teaspoon cayenne pepper

Nutrition Info

325.3 calories
carbohydrate: 31.7 g
cholesterol: 41.4 mg
fat: 15.5 g
fiber: 1.2 g
protein: 13.7 g
saturatedFat: 9 g
servingSize: -
sodium: 846.4 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork, set aside.

  2. Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil.

  3. Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling.

  4. Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.

Recipe Yield

6 servings

Recipe Note

Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce.

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