Portobello Burgers With Fontina And Mustard Dressi

• 4 large portobellos
• 2 tsp balsamic vinegar
• 1 tbsp plus 1 tsp of your favorite flavored mustard
• 1/4 olive oil
• 1 tbsp minced chives
• 1 tbsp minced sage
• 1 tbsp minced dill
• 1 tsp rosemary
• 1/4 cup mayonnaise
• 4 slices fontina cheese
• 4 whole grain buns
• 4 large pieces lettuce
• 4 slices tomatoes

1. Brush clean the portobellos. Place them in a shallow container.
2. In a small bowl, whisk together the balsamic, mustard, and olive oil. Pour half this mixture over the portobellos. Turn the mushrooms over and make sure they are well coated. Let them marinate 2 to 4 hours.
3. In the other half of the mustard mixture, add the herbs and the mayonnaise and blend well. Refrigerate until ready to use.
4. Heat the grill to medium-high and grill the mushrooms until tender and lightly browned, about 5 to 7 minutes on each side. Gill-side up, place a slice of fontina on each; close the grill and allow the cheese to melt, about 2 minutes.
5. Place a mushroom on each bun (toasted, if you like); spread some of the mustard-mayo dressing on them, top with lettuce and tomato. Serve hot.

portobellos, balsamic vinegar, mustard, olive oil, chives, sage, dill, rosemary, mayonnaise, fontina cheese, buns, tomatoes

Taken from www.epicurious.com/recipes/member/views/portobello-burgers-with-fontina-and-mustard-dressi-1204462 (may not work)