Portabella Mushroom Burgers From Reynolds Wrap® - cooking recipe

Ingredients

1 sheet Reynolds Wrap(R) Non-Stick Aluminum Foil
3 tablespoons butter, melted
2 cloves garlic, minced
6 large portabella mushrooms
6 slices provolone cheese
6 hamburger buns
Sauce:
1 cup light sour cream
2 tablespoons red wine vinegar
1/4 cup Dijon mustard
2 teaspoons sugar
1/8 teaspoon cayenne pepper

Preparation

Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap(R) 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.