BBQ Portobello Mushroom Burger
ST
Sandwich Thins® Rolls
BBQ Portobello Mushroom Burger
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2 Hours 30 Minutes
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4 Servings
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2 Hours 30 Minutes
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4 Servings
Ingredients
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4 Oroweat Multigrain Sandwich Thins rolls
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1/4 c. low-sodium soy sauce
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1/4 c. balsamic vinegar
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2 tbsp. olive oil
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3 garlic cloves, minced
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4 portobello mushroom caps, cleaned with stem removed
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1 c. canned low-sodium black beans, rinsed
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4 oz. shredded cheddar cheese
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1/4 c. BBQ sauce
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1 jalapeno, seeded and diced
Directions
- Combine soy sauce, balsamic vinegar, olive oil, and garlic in a large zip-top plastic bag.
- Add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally.
- Remove mushrooms from bag and discard marinade.
- Preheat grill for medium-high heat.
- In a medium bowl, mix together black beans, cheese, BBQ sauce, and jalapeno. For a less spicy flavor, use fewer jalapenos.
- Divide the filling equally among four mushroom caps.
- Place mushroom on grill, stuffing side up.
- Cover the grill and cook until cheese melts and juices bubble at edges of mushroom, about 6 minutes.
- Serve stuffed mushroom caps on a toasted roll with your favorite condiments.
