Name: Portabella Mushroom Burgers from Reynolds Wrap®
Yield: 6
Ingredients: Reynolds Wrap® Non-Stick Aluminum Foil - 1 sheet; Butter, melted - 3 tablespoons; Garlic, minced - 2 cloves; Portabella mushrooms - 6 large; Provolone cheese - 6 slices; Hamburger buns - 6; Light sour cream - 1 cup; Red wine vinegar - 2 tablespoons; Dijon mustard - ¼ cup; Sugar - 2 teaspoons; Cayenne pepper - ⅛ teaspoon

Portabella Mushroom Burgers from Reynolds Wrap®

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Ingredients for - Portabella Mushroom Burgers from Reynolds Wrap®

1. Reynolds Wrap® Non-Stick Aluminum Foil - 1 sheet

2. Butter, melted - 3 tablespoons

3. Garlic, minced - 2 cloves

4. Portabella mushrooms - 6 large

5. Provolone cheese - 6 slices

6. Hamburger buns - 6

7. Light sour cream - 1 cup

8. Red wine vinegar - 2 tablespoons

9. Dijon mustard - ¼ cup

10. Sugar - 2 teaspoons

11. Cayenne pepper - ⅛ teaspoon

How to cook deliciously - Portabella Mushroom Burgers from Reynolds Wrap®

1. Stage

Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork; set aside.

2. Stage

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.

3. Stage

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.

4. Stage

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.