These portobello mushroom caps are brushed with a marinade of Worcestershire sauce, balsamic vinegar, Dijon mustard, and garlic dressing. This is a quick, easy, and light alternative to a regular beef burger. I know many meat eaters who love these!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic , minced
- 0.5 teaspoons Worcestershire sauce , Optional
- 1 pinch salt and ground black pepper
- 4 large portobello mushrooms , stems removed
- 4 kaisers rolls , split
Instructions
-
1
Preheat the grill for medium-high heat and lightly oil the grate.
-
2
Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush mixture over tops and bottoms of mushrooms; let stand for 10 minutes.
-
3
Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.
Nutrition Facts
Per serving
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