Portobello Mushroom Burgers

• 1/4 cup plus 3 tablespoons olive oil, divided
• 6 tablespoons balsamic vinegar, divided
• 4 slices onion (1/4 inch thick)
• 1 teaspoon minced garlic
• 1/2 teaspoon dried basil
• 4 portobello mushroom caps
• 1 tablespoon honey
• 4 onion rolls, split
• 4 lettuce leaves
• 4 slices tomato
• 4 ounces fresh mozzarella cheese, cut into 1/4-inch slices

1. In a resealable plastic bag, combine 1/4 cup oil and 2 tablespoons vinegar; add onion slices. Seal bag and turn to coat; marinate for 30 minutes. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of mushroom caps; set aside.
2. In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside.
3. Drain and discard marinade from onions. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill onions and mushrooms over medium heat or broil 4 in. from the heat for 10-12 minutes or until tender, turning frequently.
4. Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce.

olive oil, balsamic vinegar, onion, garlic, basil, portobello mushroom caps, honey, onion rolls, tomato, mozzarella cheese

Taken from www.tasteofhome.com/recipes/portobello-mushroom-burgers/ (may not work)