Grilled Portobella Burgers & Onion Rings

Ingredients

• 2 tablespoons Worcestershire sauce
• 2 teaspoons honey mustard
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 4 large portobello mushroom caps
• 1 red bell pepper, cut into 4 wedges
• Cooking spray
• 4 (1/2-inch-thick) slices onion
• 8 (1/2-ounce) slices reduced-fat sharp cheddar cheese
• 1/4 cup ketchup
• 2 tablespoons prepared mustard
• 4 (1 1/2-ounce) hamburger buns
• 4 Bibb lettuce leaves
• 8 sandwich-cut bread-and-butter pickles

Preparation

• Prepare grill.
• Combine first 4 ingredients in a small bowl; brush both sides of mushroom caps with sauce mixture.
• Place bell pepper on grill rack coated with cooking spray; grill for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Place mushroom caps, top sides down, and onion on grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place 2 cheese slices on top of each mushroom cap; cover and grill 1 minute or until cheese melts.
• Spread 1 tablespoon ketchup and 1 1/2 teaspoons mustard over top half of each bun. 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.