Total Time
45mins
Prep 35 mins
Cook 10 mins

These are only 2 points if you are following the WW flex plan. Recipe source: WW handout

Ingredients Nutrition

Directions

  1. In a large zip lock bag or marinating dish put the mushrooms and vinaigrette in and let marinate for at least 30 minutes, turning bag occasionally.
  2. Remove mushrooms from bag, drain and season with salt and pepper.
  3. Prepare grill and spray grill with Pam.
  4. Place mushrooms on grill, gill side down and cook for 3-5 minutes. Turn and cook other side for 3-5 minutes or until almost cooked through.
  5. Remove from grill.
  6. Drain mushrooms on a paper towel, gill side down.
  7. Cut each mushroom into quarters.
  8. Place on buns topping with onion slices and tomatoes.
Most Helpful

5 5

Yum! I had these on those thin buns they sell now and actually ate two! Thanks for a great healthy lunch. I did add just a little mayo to the buns. Made for Vegetarian Swap March 2010.

5 5

LOVED this recipe! As a mushroom lover, I am more than happy to eat mushrooms instead of meat any day, so was bound to love this recipe. I was particularly delighted by the wonderful flavour from the light balsamic vinaigrette salad dressing and shall certainly keep this in mind - especially since I now have a bottle of it in the fridge! - when cooking my mushrooms in future. The instructions in this recipe were also really easy to follow. Always a plus! Probably one of the greatest things about a really low fat recipe is what it enables you to reasonably have WITH it. Tonight I combined making this recipe with making Kittencal's Perfect Caramelized Onions 89007, so I do confess to having NOT used the red onion. But I did add tomatoes, and they were top quality both in fleshiness and flavour. Thanks for sharing a great easy-to-make, and really very quick recipe, ellie_. And to others thinking of making this recipe, do note that most of the "preparation time" is in fact marinating time!