Photo of Grilled portobello burger with basil mayo by WW

Grilled portobello burger with basil mayo

Total Time
35 min
20 min
15 min
Savory grilled mushrooms are piled high with the usual burger fixings and a very tasty basil-mayo sauce. Grilling the breads adds a delicious crusty, charred flavor to the sandwich. You can make the mayo ahead of time and store in the refrigerator. You can also double the recipe to serve with other sandwiches and store in airtight jars in the refrigerator. To easily chop the basil in this recipe, pull the leaves off the stems and stack several leaves together. Slice the stack into thin strips and then slice again multiple times until the basil is the desired size. Serve the sandwiches with a simple fruit salad.



¼ cup(s), fresh, chopped

Whole wheat sandwich thin(s)

4 item(s)

Reduced calorie mayonnaise

3 Tbsp

Apple cider vinegar

1 tsp

Portobello mushroom(s)

4 medium, caps, equivalent to 1 pound

Olive oil cooking spray

4 spray(s)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Roasted red peppers (packed in water)

¾ cup(s), about 4 pieces

Uncooked red onion(s)

4 slice(s), thick


4 piece(s)


  1. Heat grill or grill pan.
  2. In a small bowl, combine basil, mayonnaise and vinegar; set aside.
  3. Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper.
  4. Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.
  5. 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.