Grilled Portabello Mushroom “Burgers” with Caramelized Balsamic Onions for Two

Want a great veggie alternative to the usual burger, try this recipe…the onions send it over the top!

Ingredients:

2 large portabello mushrooms (about 4-5 inches in diameter)
1 cup sliced red onion
2 tablespoons balsamic vinegar
½ teaspoon brown sugar
1 teaspoon olive oil
2 whole wheat buns (optional, for serving) (OMIT buns if you are on a gluten-free diet)
2 ounces reduced fat cheese (I used Jarlsberg light)

Directions:

Rinse the mushrooms well, pat dry and cook them either on the barbeque or on a nonstick pan on high heat, about 7-10 minutes on each side. Start with the stem up first, as it will collect moisture which can be drained when it is flipped over. Meanwhile, mix the balsamic vinegar and brown sugar and set aside. Then add the teaspoon oil and onions to a medium pan and sauté on medium heat until the onions are lightly browned/caramelized, about 10-12 minutes. Reduce heat to low and add the balsamic-brown sugar mixture until it is fully absorbed, about 1-2 minutes. Turn off heat and set aside. Once the mushrooms are nearly done, add a slice of cheese on top for the last minute of cooking or until lightly melted and then place them on a bun (or plate if going bun-less) and add the onions on top to serve.

Make 2 servings

Serving size 1 grilled mushroom (without bun and cheese): Calories 100 Protein 3 g Carb 16 g Fiber 3g Sugars 8 g Fat 2.5g saturated fat 0 g Sodium 15 mg

Serving size 1 grilled mushroom (with bun and cheese): Calories 270 Protein 14 g Carb 39 g Fiber 6 g Sugars 12 g Fat 5 g saturated fat 2 g Sodium 250 mg