Grilled portobello burger with basil mayo
¼ cup(s), fresh, chopped
Reduced calorie mayonnaise
Apple cider vinegar
4 large, (equivalent to 1 pound), caps
Olive oil cooking spray
4 spray(s), or enough to coat mushrooms
⅛ tsp(s), or to taste
⅛ pinch, or to taste
Mixed grain hamburger roll(s)
Roasted red peppers (packed in water)
½ cup(s), (water-packed), or 4 pieces, drained
Uncooked red onion(s)
4 slice(s), thick
- Heat grill. In a small bowl, combine basil, mayonnaise and vinegar; set aside.
- Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper.
- Grill mushrooms over medium-hot coals, until just soft to the touch, about 6 minutes per side.
- To serve, split rolls and toast on grill. Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls. Layer each bottom half with one red pepper, mushroom, onion slice and lettuce leaf; top with remaining half of roll and serve.