Mushroom Burgers

Yield: 4 servings

Ingredients

• 1  red bell pepper
• 1  yellow bell pepper
• 1  sweet onion
• 1/4  cup  white wine vinegar
• 2  tablespoons  olive oil
• 1  garlic clove, minced
• 1/4  cup  chopped fresh basil
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• 8  portobello mushroom caps
• 4  (1-ounce) slices part-skim mozzarella cheese

Preparation

Cut each bell pepper into 8 strips; cut onion into 8 slices.

Combine vinegar and next 5 ingredients in a shallow dish or large zip-top plastic bag; add bell pepper and onion. Cover or seal, and chill 30 minutes. Add mushroom caps; cover or seal, and chill, turning occasionally, 30 more minutes.

Remove vegetables from marinade, reserving marinade; set mushroom caps aside.

Grill remaining vegetables, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until partially charred.

Place 4 mushroom caps upside down, and top evenly with grilled vegetables and cheese slices; place remaining mushroom caps, right side up, over cheese.

Grill, covered with grill lid, over medium-high heat (350° to 400°) until cheese melts, turning once. Serve with reserved marinade.

Nutritional Information

Calories:

230

Fat:

13.1g

Cholesterol:

17mg

Sodium:

356mg