Grilled Portobello Mushroom Burgers With Dill-Mustard Sauce
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 6 to 8 portobello mushroom caps
- 1 cup caesar vinaigrette salad dressing
- 6 to 8 slices havarti cheese
- 6 to 8 hamburger buns
- softened, optional butter
- 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 °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.
Toppings: lettuce leaves, sliced tomato, sliced red onion, sliced pickles