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I am SO excited about this recipe, as I’ve been thinking about portobello burgers for a while now. So when challenged by Mazola® Corn Oil to come up with a fresh summertime marinade recipe, making three “better for you” swaps, I knew the time was NOW. My first “swap” was replacing the olive oil in the marinade with Mazola Corn Oil. Did you know that a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see MAZOLA.com.
And right now, you can text MAZOLA at 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40 oz. Corn Oil (limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw.
Mazola Corn Oil is an all-purpose, cholesterol-free cooking oil that is a smart, heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses, include baking, grilling, sautéing, stir frying, or mixing up as a marinade or dressing. It also has a neutral taste (so the natural flavor of your food stands out), and a smoke point that is higher than most cooking oils – 450 degrees F. You may not realize this, but when you exceed the smoke point of any oil, the food’s flavor and nutritional value can be negatively affected.
This easy marinade is one I’ve been making for years, It’s highly adaptable and also makes for a delicious salad dressing. Reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil.
For my second swap, I ditched the bottled barbecue sauce for a quick, easy and totally delicious homemade version. This sauce DELIVERS, and because it’s from scratch, I can control the amount of added sugar.
Finally, I replaced white hamburger buns with whole wheat.
These were so, so good. Delicious, satisfying, and endlessly adaptable.
How do you cook lighter without sacrificing flavor?
2 tablespoons + 1/3 cup apple cider vinegar, divided
4 cloves garlic, minced
salt and pepper
6 tablespoons Mazola Corn Oil
4 portobello mushroom caps, wiped clean and stems removed
1/2 cup ketchup
3 tablespoons Dijon mustard
1/4 cup light brown sugar
1/4 cup molasses
4 whole wheat hamburger buns
Toppings: tomatoes, onions, lettuce, cheese
Stir 2 tablespoons of the vinegar, half the minced garlic, and salt and pepper in a small bowl. Whisk in the corn oil till emulsified; set aside. Place the mushroom caps in a large plastic bag. Pour the marinade over, seal the bag, and use your hands to move the mushrooms around so that they are thoroughly coated. Let sit for 30 minutes to an hour.
While the mushrooms are marinating, make the barbecue sauce: Combine the remaining 1/3 cup vinegar, remaining garlic, ketchup, Dijon mustard, brown sugar and molasses in a small saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally. Set aside to cool.
Pre-heat your grill over medium-high heat. Cook the mushrooms for about 10 minutes, turning once halfway through.
Place the mushrooms on your hamburger buns, layer with toppings as desired, and spoon a bit of barbecue sauce on top. Serve immediately.
This delicious recipe brought to you by Sheri Silver