PORTOBELLO BURGER MELTS

By JaneTreva

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon Worcestershire sauce (optional)
• Pinch each salt and pepper.
• 4 large Portobello mushrooms, stemmed
• 4 kaiser rolls or hamburger buns
• 1/4 cup Miracle Whip
• 4 slices tomato
• 4 slices onion
• 1 cup shredded cheddar or Monterey Jack cheese

Details

Servings 4

Preparation

Step 1

In small bowl, whisk together oil, vinegar, mustard, garlic, Worcestershire sauce, salt and pepper.
Brush over tops and bottoms of mushrooms.
Let stand for 10 minutes.
Place on greased grill over medium-high heat.
Close lid and cook, turning once, for 10 minutes or until browned and tender.

Meanwhile, cut rolls in half horizontally.
Spread bottom halves with mayonnaise.
Top each with tomato and onion slices and mushroom.
Sprinkle with cheese.
Top with remaining half of rolls.
Return to grill.
Cook, turning once, for 2 minutes or until rolls are crisp and cheese is melted.

You can also just place the mushrooms on a bun the same as you would a humburger patty. We don’t always return them to the grill…just be sure to melt the cheese on them first (inside the mushroom cap).