Grilled portobello burger with basil mayo
1 teaspoons, chopped
Reduced Fat Mayonnaise
Vinegar, All Types
1 teaspoons, white wine
4 medium, portobello
Calorie controlled cooking spray
⅛ teaspoons, and black pepper, freshly ground
2 medium, Roasted
1 small, red, sliced
4 leaf/leaves, small
- Heat grill or grill pan. In a small bowl, combine basil, mayonnaise and vinegar; set aside.
- Lightly coat both sides of mushrooms with cooking spray; season with salt and pepper.
- Grill mushrooms over medium-high heat, 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 lettuce leaf, red pepper, mushroom and onion slice; top with remaining half of roll and serve.