Recipe: Portobello Mushroom Burgers (contact grill/George Foreman Grill)

PORTOBELLO MUSHROOM BURGERS

"Grilled portobellos are the ultimate in vegetarian cuisine and can be dressed up with grilled veggies, pesto and more. If your contact grill has more than one temperature setting, set it to high for this recipe."

2 cloves garlic
Olive oil
1 1/2 Tbsp. red wine vinegar
1 tsp. dried basil
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 portobello mushrooms
1 red bell pepper
1 red onion
2 Tbsp. Parmesan cheese
4 Kaiser buns or multigrain buns

In small bowl, whisk together garlic, 2 tablespoons olive oil, vinegar, basil, salt and freshly ground pepper; set aside.

Clean mushrooms with brush; remove stems. Place in shallow dish. Brush 2/3 of marinade on mushrooms, covering both sides. Cover and refrigerate for at least 20 minutes, or up to 1 hour.

WHEN READY TO COOK:
Heat contact grill. Spray both sides of contact grill with vegetable cooking spray or oil.

Brush remaining marinade on quartered red pepper and quartered onions; place them on grill, along with mushrooms. Close lid; grill onions 4-6 minutes, mushrooms 5 minutes, until softened and grill-marked, and pepper for 4 minutes, until softened. Transfer to plate and keep warm.

Cut buns and brush olive oil on cut sides, if desired. Place cut side down on grill, close lid and grill for 1 minute.

ASSEMBLE SANDWICHES:
Top each mushroom with grilled vegetables; sprinkle freshly grated Parmesan on top. Serve in toasted Kaisers or multigrain buns.

Makes 4 burgers
Adapted from source: 125 Best Indoor Grill Recipes by Ilana Simon