|Grilled Portabello Burgers
2 tablespoons Extra Virgin olive oil
2 tablespoons balsamic vinegar
2 red peppers, seeded and halved lengthwise
4 portabello mushroom caps (trim stems even with caps)
4 round slices sweet onion, approximately 1/8 inch thick
4 slices 2% milk mozzarella cheese
4 whole wheat hamburger rolls, split 4 romaine lettuce leafs
1. Heat grill on Medium.
2. Combine oil and vinegar in a small bowl; brush both sides of peppers. Spoon remaining marinade over mushroom gills (underside of mushrooms).
3. Grill peppers until tender and lightly charred on both sides; remove from grill.
4. Turn heat to High. Grill mushrooms, gill-sides up, 3 to 4 minutes. They should be hot throughout yet still firm enough to hold their shape.
5. Place mushrooms, gill-sides up, on the bottom half of each roll. Top with cheese, onion, peppers, romaine lettuce, and other half of roll.
Nutritional Analysis per Serving:
Fiber: 9 grams
Fat: 8 grams
Sodium: 560 mg
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