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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

Nutrition Info

325.3 calories carbohydrate: 31.7 g cholesterol: 41.4 mg fat: 15.5 g fiber: 1.2 g protein: 13.7 g saturatedFat: 9 g servingSize: - sodium: 846.4 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

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.

6 servings

Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce.