Recipe
Main Dish
Open-Face Portobello Mushroom Burgers
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee canola oil | ||
| ¼ c. Hy-Vee Select balsamic vinegar | ||
| ¼ c. chopped green onion | ||
| 2 clove(s) garlic, minced | ||
| ½ tsp. Hy-Vee thyme | ||
| 4 portobello mushrooms, stems removed | ||
| 4 slice(s) Hy-Vee provolone cheese | ||
| 4 slice(s) Hy-Vee garlic toast |
Directions
- In a large resealable bag, combine canola oil, vinegar, green onion, garlic and thyme.
- Place mushrooms in bag, tossing gently to coat. Seal and marinate 1 to 2 hours. Discard marinade.
- Grill mushrooms over a hot grill for 10 to 12 minutes, turning occasionally.
- Place a slice of provolone cheese over each mushroom just before removing from grill.
- Serve each mushroom on top of garlic toast.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 20mg
- Sodium: 400mg
- Total Carbohydrates: 24g
- Protein: 12g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 20%