Grilled Portobello Burgers

Ingredients

• 4  bibb lettuce leaves 
• 0.3 teaspoon pepper black
• 2  garlic cloves minced
• 6 ounce hamburger buns 
• 2 teaspoons dijon honey mustard 
• 0.3 cup catsup 
• 2 tablespoons mustard prepared
• 2 inch onion 
• 4 large portobello mushroom caps 
• 1  bell pepper red cut into 4 wedges
• 0.5 ounce sharp cheddar cheese reduced-fat
• 8  sandwich-cut bread-and-butter pickles 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• grill
• ziploc bags

Directions

1. Prepare grill.
2. Combine first 4 ingredients in a small bowl; brush both sides of mushroom caps with sauce mixture.
3. Place bell pepper on grill rack coated with cooking spray; grill for 10 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 10 minutes. Peel.
6. Place mushroom caps, top sides down, and onion on grill rack coated with cooking spray; grill 4 minutes on each side or until tender.
7. Place 2 cheese slices on top of each mushroom cap; cover and grill 1 minute or until cheese melts.
8. Spread 1 tablespoon ketchup and 1 1/2 teaspoons mustard over top half of each bun.
9. Place mushroom caps on bottom halves of hamburger buns. Separate onion into rings; arrange onion slices evenly over mushrooms. Top each serving with 1 lettuce leaf, 2 pickles, and top half of bun.