Portabella Mushroom Burgers From Reynolds Wrap Recipes

PORTABELLA MUSHROOM BURGERS FROM REYNOLDS WRAP®

Steps:

• Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork; set aside.
• Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil.
• Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling.
• Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.

PORTABELLA MUSHROOM BURGERS

Steps:

• Heat gas or charcoal grill.
• In resealable food-storage plastic bag, place mushroom caps. In small bowl, mix vinegar, oil, basil, oregano, garlic, salt and pepper with whisk. Pour over mushrooms; seal bag. Let stand 15 minutes, turning twice.
• Place mushrooms on grill over medium heat; reserve marinade for basting. Cook uncovered, brushing with marinade frequently, 5 to 8 minutes. Turn mushrooms over; cook 3 to 6 minutes longer. Top mushrooms with cheese and place burger buns, cut side down, on grill rack. Cook 2 minutes more or until mushrooms are tender and cheese is melted. Serve mushrooms in buns.

PORTABELLA MUSHROOMS - NO BUN, NO EXTRA CHEESE

Steps:

• 1. Pre-heat oven to 375 F.
• 2. Clean the mushrooms with a paper towel, then remove the stems. Clean the underside with a medium size spoon, removing the brown scale-like texture, which is referred to as the gills.
• 3. Brush both the top and underside of mushroom with olive oil if desired.
• 4. You will need a shallow pan like a jelly roll type. Spray with non-stick cooking spray and add each of the mushrooms. Set aside until needed.
• 5. Chop the stems along with the red bell pepper, mini sweet peppers and garlic, or use a food processor.
• 6. Add the olive oil to a large skillet. Then add the peppers with mushroom stems and saute until tender and transparent. Remove from heat and set aside.
• 7. Now slice the onions. Top each mushroom cap with a slice of sharp cheddar cheese. Then add two onion slices on top of each cheese slice.
• 8. Divide the sauteed pepper mixture evenly atop each of the mushrooms.
• 9. Next, when cool enough to handle, wrap each mushroom portion with 2 slices of the smoked bacon strips, over the top in a crisscross pattern and tucking underneath. Repeat until all are wrapped.
• 10. Now place the pan in preheated 375 degree oven and bake for 25 minutes.
• 11. Then, increase the temperature to 400 degrees and continue baking for an additional 20 minutes or until bacon is cooked crisp and golden brown, or as desired.
• 12. Serve without bun for low carb eating, or with a bun, as desired, with the suggested condiments. Enjoy.
• 13. This recipe makes 7 Portions, & the nutritional analysis is 243 calories per serving, Fat 15 g, Cholesterol 50Mg, Sodium 1137, Potassium 183, Carbs 12g, Fiber 3g, Sugars 7 g, Protein 13g, & net carbs is 9 g per serving.

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

REUBEN PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 1/2 teaspoon oil; wrap in foil. Bake until cloves are soft, 20-25 minutes. Unwrap and cool to room temperature. , Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Squeeze roasted garlic from skins; mash with a fork. Add to onions. Stir in sauerkraut, coleslaw mix and applesauce. Cook and stir over medium heat until coleslaw begins to soften, about 5 minutes. Remove from the heat., Place mushrooms on a baking sheet. Brush with remaining 2 tablespoons oil. Combine spices; rub over mushrooms. Bake until tender, 10-15 minutes, turning once. Top with Swiss cheese; bake until cheese is melted, 2-3 minutes longer., Serve mushrooms in buns with sauerkraut mixture and dressing.

PORTABELLA MUSHROOM AND SPINACH WRAPS

Steps:

• Sprinkle mushrooms with dash of pepper, salt and paprika. Heat a medium size pan with olive oil. Add the mushrooms, with the underside of the cap down and cover on medium heat for 4 minutes. Flip the mushrooms and cook for another minute or two. Remove mushrooms onto a plate and put the sliced tomatoes into the already heated pan. Sprinkle with salt, pepper and paprika as well, then cover and cook for 2-3 minutes on low heat. Set aside.
• Place a tortilla on each plate and layer a quarter of the spinach on each. Then layer the portobello mushrooms and goat cheese cubes. Slop the stewed tomatoes on and layer the rest of the spinach, half on each plate.
• Fold up the wrap and enjoy!