Recipe courtesy of Paula Deen
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Grilled Portobello Mushroom Burgers with Dill-Mustard Sauce
Total:
1 hr 25 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 25 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Dill-Mustard Sauce

Directions

Using a spoon, scrape and discard the brown gills from the undersides of the mushrooms. 

In a large resealable plastic bag, combine the mushrooms and salad dressing. Seal the bag, and turn to coat the mushrooms. Place in the refrigerator and marinate for at least 1 hour or up to 2 hours. 

Drain the mushrooms, discarding the marinade. Preheat the grill to medium-high heat (350 to 400 degrees F). Spray the grill rack with cooking spray. Grill the mushroom caps, covered with the grill lid, until tender, 3 to 4 minutes per side. Top each with a slice of cheese. Spread the cut sides of the buns with butter if desired. Place the buns cut-sides down on the grill rack. Grill, covered with the lid, until toasted. Remove from the grill, and spread evenly with Dill-Mustard Sauce. Top with grilled mushrooms and desired toppings. Serve immediately. 

Dill-Mustard Sauce

In a small bowl, stir together the mayonnaise, mustard, dill, parsley and garlic. Cover and chill for up to 3 days.

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