Lunch Recipe

Portabella Mushroom Burgers from Reynolds Wrap®

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 325 calories; protein 13.7g; carbohydrates 31.7g; fat 15.5g; cholesterol 41.4mg; sodium 846.4mg.

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