As if garlicky portabella mushroom burgers weren't delish enough, we topped 'em with a creamy sauce spiked with cayenne and zippy Dijon mustard.
What You Need
Original recipe yields 6 servings
3 tablespoons butter, melted
2 cloves garlic, minced
6 large portobello mushroom s,
6 slices provolone cheese
6 hamburger bun s
6 For the Sauce:
1 cup light sour cream
2 tablespoons HEINZ Red Wine Vinegar
1/4 cup Dijon mustard
2 teaspoons sugar
1/8 teaspoon cayenne pepper
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Let's Make It
Step 1:PREHEAT grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap Non-Stick 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.
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Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.