Grilled Portobello Burger with Basil Mayo
- Total Time
Savory grilled mushrooms are piled high with the usual burger fixings and a very tasty basil-mayo sauce.
basil¼ cup(s), fresh, chopped
light mayonnaise3 Tbsp
apple cider vinegar1 tsp
portobello mushroom(s)4 medium, caps, equivalent to 1 pound
olive oil cooking spray4 spray(s)
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
Orowheat 100% Whole Wheat Sandwich Thin(s)4 roll(s)
roasted red peppers (packed in water)¾ cup(s), about 4 pieces
uncooked red onion(s)4 slice(s), thick
- Heat grill or grill pan.
- 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-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 a mushroom, pepper, lettuce leaf and onion slice; top with remaining half of roll and serve. Yields 1 burger per serving.