Portabella Mushroom Burgers from Reynolds Wrap®
Description
Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce.
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
•
1/4 cup Dijon mustard
•
2 teaspoons sugar
•
1/8 teaspoon cayenne pepper
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.