Portabella Mushroom Burgers from Reynolds Wrap®

Name: Portabella Mushroom Burgers from Reynolds Wrap®
Total time: 6
Yield: 6
Ingredients: 1 sheet Reynolds Wrap® Non-Stick Aluminum Foil; 3 tablespoons butter, melted; 2 cloves garlic, minced; 6 large portabella mushrooms; 6 slices provolone cheese; 6 hamburger buns; 1 cup light sour cream; 2 tablespoons red wine vinegar; ¼ cup Dijon mustard; 2 teaspoons sugar; ⅛ teaspoon cayenne pepper

Recipe by Reynolds KitchensR from allrecipes.com

Dinner,Lunch 6 Mins.

Ingredients

6 servings

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1 sheet Reynolds Wrap® Non-Stick Aluminum Foil
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3 tablespoons butter, melted
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2 cloves garlic, minced
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6 large portabella mushrooms
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6 slices provolone cheese
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6 hamburger buns

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1 cup light sour cream
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2 tablespoons red wine vinegar
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¼ cup Dijon mustard
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2 teaspoons sugar
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⅛ teaspoon cayenne pepper

Instructions

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