|Image from Cook's Thesaurus|
Yet another recipe from the Cooking Light magazine. I did not have any honey mustard, so I simply added some honey to mustard. I used the vegan Cheddar cheese (Earth Island), Boston lettuce instead of the Bibb, added tomatoes and black olives. For a vegan version replace Worcestershire with the vegetarian version of the sauce and omit the honey (or replace it with Agave nectar/Corn syrup). Replacing the Worcestershire with Tamari sauce might work as well.
2 tbsp Worcestershire sauce
2 tsp honey mustard
1/4 tsp black pepper
2 garlic cloves, minced
4 large Portobello mushroom caps
1 red bell pepper, cut into 4 wedges
4 (1/2-inch-thick) slices onion
8 (1/2-ounce) slices reduced-fat sharp cheddar cheese
1/4 cup ketchup
2 tbsp prepared mustard
4 (1 1/2-ounce) hamburger buns
4 Bibb lettuce leaves
8 sandwich-cut bread-and-butter pickles
- Combine first 4 ingredients in a small bowl; brush both sides of mushroom caps with sauce mixture.
- Place bell pepper on grill rack coated with cooking spray; grill for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.
- Place mushroom caps, top sides down, and onion on grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place 2 cheese slices on top of each mushroom cap; cover and grill 1 minute or until cheese melts.
- Spread 1 tablespoon ketchup and 1 1/2 teaspoons mustard over top half of each bun. Place mushroom caps on bottom halves of hamburger buns. Separate onion into rings; arrange onion slices evenly over mushrooms. Top each serving with 1 lettuce leaf, 2 pickles, and top half of bun.
Yield: 4 servings (serving size: 1 burger)