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Recipe Details:
This diabetic-friendly recipe is for veggie burger without a cutlet – only mushrooms, cheese and vegetables.
Step 1 In a sealable plastic bag mix 2 tbsp. of balsamic vinegar and 4 tbsp. of olive oil. Place the onion rings in the bag, seal the bag and shake it well. Leave the onion to marinate for half an hour. Step 2 In a small bowl, combine the garlic, basil and the remaining 3 tbsp. of olive oil. Cover the mushroom caps with this mixture on all sides and set them aside. Step 3 In a small saucepan, combine the remaining 2 tbsp. of balsamic vinegar and honey. Bring the mixture to a boil, over medium heat, and cook, stirring, for approx. 5 minutes, until lightly thickened. Then remove the saucepan from heat and let it cool slightly. Step 4 Grease the grill rack with vegetable oil and preheat to medium temperature. Remove the onion rings from the marinade and dry on a paper towel. Place the Portobello caps and onion on the grill rack and fry on all sides for approx. 12 minutes. Step 5 Place the buns on the grill to warm them up. Then put lettuce, tomato, cheese, mushroom cap, onion, and avocado on the bottom half of the buns, pour over everything with the balsamic vinegar and honey sauce and cover with the top half of the buns. Serve and enjoy!
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