Servings: 6 to 8 servings
Prep Time: 25 min, inactive: 1 hr 0 min
Cook Time: 10 min
6 to 8 portobello mushroom caps
1 cup Caesar vinaigrette salad dressing
Nonstick, nonflammable cooking spray
6 to 8 slices havarti cheese
6 to 8 hamburger buns
Softened butter, optional
Dill-Mustard Sauce, recipe follows
Toppings: lettuce leaves, sliced tomato, sliced red onion, sliced pickles
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1 teaspoon minced garlic
Using a spoon, scrape and discard the brown gills from the undersides of the mushrooms.
In a large resealable plastic bag, combine the mushrooms and salad dressing. Seal the bag, and turn to coat the mushrooms. Place in the refrigerator and marinate for at least 1 hour or up to 2 hours.
Drain the mushrooms, discarding the marinade. Preheat the grill to medium-high heat (350 to 400 degrees F). Spray the grill rack with cooking spray. Grill the mushroom caps, covered with the grill lid, until tender, 3 to 4 minutes per side. Top each with a slice of cheese. Spread the cut sides of the buns with butter if desired. Place the buns cut-sides down on the grill rack. Grill, covered with the lid, until toasted. Remove from the grill, and spread evenly with Dill-Mustard Sauce. Top with grilled mushrooms and desired toppings. Serve immediately.
In a small bowl, stir together the mayonnaise, mustard, dill, parsley and garlic. Cover and chill for up to 3 days.
My Recipe Box | Log in to view
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!