How to Make Portabella Mushroom Burgers from Reynolds Wrap® - A Step-by-Step Guide

If you're looking for a delicious, flavorful burger that's also vegetarian-friendly, then look no further than these Portabella Mushroom Burgers. These burgers are not only easy to make, but they're also incredibly satisfying and hearty, making them the perfect meal for anyone, whether they're a meat-eater or not. The secret ingredient that makes these burgers extra special is Reynolds Wrap® Aluminum Foil, which helps lock in the flavorful juices of the portabella mushrooms as they cook, ensu...

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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

Information

  • Cook Time: 6 mins
  • Total Time: 6 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork; set aside.
  • 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.
  • 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.
  • 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

    325 cal.

    • Total Fat: 16g
    • Saturated Fat: 9g
    • Cholesterol: 41mg
    • Sodium: 846mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 14g
    • Vitamin C: 0mg
    • Calcium: 357mg
    • Iron: 2mg
    • Potassium: 112mg