Recipe Share: Epicure's Grilled Portobello Mushroom Burgers with Tzaziki

Portobello mushrooms provide a meaty texture without the saturated fat. Try eating meat free once weekly.

Makes 4 servings

Cost Per Serving: 3.46

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

• 1/4 cup (60 ml) Epicure's Balsamic Vinegar
• 1/2 cup (125 ml) water
• 1 Tbsp (15 ml) sugar
• 1 tsp (5 ml) Epicure's Minced Garlic
• 2 Tbsp (30 ml) extra-virgin olive oil
• 4 – 5” (12 cm) Portobello mushrooms, cleaned and stems removed
• 4 whole-grain hamburger buns, toasted
• 1/2 recipe Epicure's Tzaziki Dip Mix, prepared
• 4 tomato slices
• 4 red onion slices
• 2 lettuce leaves, halved

Instructions

1. Whisk first 5 ingredients in a medium mixing bowl. Add mushrooms and coat with mixture. Cover and refrigerate for a minimum of 1 hour, or overnight.
2. Preheat barbecue or turn oven to broil.
3. Grill mushrooms over medium heat, or broil, turning often and brushing with marinade using an Epicure's Silicone Basting Brush. Cook until tender, approximately 5 minutes per side.
4. Place mushrooms on buns and top with 1–2 Tbsp (15–30 ml) Tzaziki, tomato, onion and lettuce.

Per Serving : Calories 240, Fat 9 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 36 g (Fibre 5 g, Sugars 14 g), Protein 6 g.

Tips: Serving Suggestion: Serve with seasonal greens and prepared Epicure Dressing.

Chef Tip: Clean caps with a damp cloth, as mushrooms soak up water when rinsed.

Time Saver: Marinate mushrooms overnight for quick grilling the next day.