Ingredients

• 1 sheet Reynolds Wrap® Non-Stick Aluminum Foil
• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 6 large portabella mushrooms
• 6 slices provolone cheese
• 6 hamburger buns
• Sauce:
• 1 cup light sour cream
• 2 tablespoons red wine vinegar
• 1/4 cup Dijon mustard
• 2 teaspoons sugar
• 1/8 teaspoon cayenne pepper

Instructions

1. Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap Non-Stick Foil with a large fork; set aside.
2. Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil.
3. Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling.
4. Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.