Grilled Portobello Mushroom Burgers with Dill-Mustard Sauce

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Grilled Portobello Mushroom Burgers with Dill-Mustard Sauce Grilled Portobello Mushroom Burgers with Dill-Mustard Sauce Recipe Courtesy of


Servings: 6 to 8 servings
Prep Time: 25 min, inactive: 1 hr 0 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

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

Dill-Mustard Sauce:

1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1 teaspoon minced garlic

Directions

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.

Dill-Mustard Sauce:

In a small bowl, stir together the mayonnaise, mustard, dill, parsley and garlic. Cover and chill for up to 3 days.

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