Grilled Portobello Mushroom Burgers



4 large Portobello mushroom caps (approximately 5 inches in diameter)

1/3 cup balsamic vinegar

½ cup water

1 tbsp sugar

1 garlic clove, minced

¼ tsp cayenne pepper, optional

2 tbsp olive oil

4 whole-wheat buns, toasted

4 slices tomato

4 slices red onion

2 Bibb lettuce leaves, halved


Clean mushrooms with a damp cloth and remove stems. Place in a glass dish, stem (gill) side down.

 To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne, and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in refrigerator for about 1 hour, turning once.

 Grill mushrooms for about 5 minutes, turning a couple times, until tender and serve on whole-wheat bun topped with lettuce, tomato, and red onion.

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