Grilled portobello burger with basil mayo
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Basil
0.25 cup(s)
Whole wheat sandwich thin(s)
4 item(s)
Reduced calorie mayonnaise
3 Tbsp
Apple cider vinegar
1 tsp
Portobello mushroom(s)
4 medium
Olive oil cooking spray
4 spray(s)
Table salt
0.125 tsp
Black pepper
0.125 tsp
Roasted red peppers (packed in water)
0.75 cup(s)
Uncooked red onion(s)
4 slice(s), thick
Lettuce
4 piece(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.