Portabella Mushroom Burgers from Reynolds Wrap®

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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
  • ¼ cup Dijon mustard
  • 2 teaspoons sugar
  • ⅛ teaspoon cayenne pepper

Instructions

  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
  4. turning once
  5. until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling.
  6. Combine sour cream
  7. vinegar
  8. mustard
  9. 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
  10. if desired.

Cook Time: 6 mins

Total Time: 6 mins

Servings: 6

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