Grilled Portobello Mushrooms

Epicure sends out a weekly meal plan, and this week's looked pretty darn good. I was especially tempted by the Grilled Portobello Mushrooms with Tzaziki, so I whipped up a half-batch for me and the hubby (because I knew the kids would revolt if I fed them a mushroom burger) and it was delicious! A little messy to eat, but a small price to pay for something so yummy.

GRILLED PORTOBELLO MUSHROOMS WITH TZAZIKI
2 tbsp. Balsamic vinegar
1/4 c. water
1 1/2 tsp. sugar
1 garlic clove, minced
1 tbsp. olive oil
2 portobello mushrooms, washed and stems removed
1 small container plain yogurt (approx. 1/2 c.)
1/4 c. cucumber, grated
1 1/2 tsp. Tzaziki Dip Mix
sea salt, to taste
2 hamburger buns
lettuce and tomato

Combine first 5 ingredients and pour over mushrooms. Let them sit for at least an hour, then grill on the barbeque for 5 minutes per side, brushing with extra marinade frequently. Grill hamburger buns and place mushrooms on top with Tzaziki sauce (yogurt, cucumber, Tzaziki Dip Mix and sea salt combined), lettuce, and tomato.
Make sure you have a napkin handy, and dig in!!