Portobello Mushroom Burgers With Carrot-Cabbage Slaw

1. 1

   Scrape gills from mushroom caps with a spoon, if desired.

2. 2

   Combine vinegar, oil, and salt in a shallow dish or large zip-top plastic freezer bag; add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.

3. 3

   Grill mushrooms, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 3 to 4 minutes on each side or until tender.

4. 4

   Serve mushrooms on buns with slaw.

5. 5

   Note: Nutritional analysis includes 1/2 cup slaw.

* Per serving · 4 servings · Values may vary.

No additional tips available.