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Stuffed Portobello Burgers with Caramelized Onions

Ingredients

Serves: Prep:  12min |Cook: 55min |Total: 1hr 7min
              

Directions

1.
Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, about 4 to 5 minutes. Mix in brown sugar and balsamic vinegar. Reduce heat to medium-low, cover pan, and cook for 30 minutes, stirring occasionally.
2.
Meanwhile, preheat grill to medium. Remove stems from mushrooms, brush with oil, and season with salt and pepper to taste.
3.
Place eggplant slices on grill, cook for 2 minutes per side, then set them aside. Add mushrooms to grill, stem sides down, and cook for 6 to 7 minutes. Flip mushrooms and cook for another 4 minutes.
4.
Top 4 mushrooms with red peppers and mozzarella, then cover each with a remaining mushroom, stem side down. (Stem sides should be facing each other.) Cook for 2 minutes or until cheese has melted; set aside.
5.
Meanwhile, slice focaccia bread in half lengthwise down the side, then slice each half into 4 squares. Toast squares on grill, 2 minutes per side.
6.
Place each stuffed mushroom on a focaccia square; top with onions, eggplant, and focaccia square.

Nutritional Facts per serving

CALORIES 538 CAL

FAT 14 G

SATURATED FAT 4.9 G

CHOLESTEROL 22.8 MG

SODIUM 935.2 MG

CARBOHYDRATES 81.1 G

TOTAL SUGARS 12.7 G

DIETARY FIBER 7.4 G

PROTEIN 25.9 G
Reviews (1) Find out what people are saying and add your own review
1 of 3 people found this review helpful, did you? yes | no

1 2 3 4 5 by Belinda78 7/15/2010

I am always looking for non-meat meals that my meat-loving spouse will also enjoy. This was just the recipe we needed. He is asking when I will make them again b'c they were SOOOOO good! Excellent!

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