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Photo of Grilled portobello burger with basil mayo by WW

Grilled portobello burger with basil mayo

4
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

Fresh basil

¼ cup(s), fresh, chopped

Whole wheat sandwich thins

4 item(s)

Reduced calorie mayonnaise

3 Tbsp

Apple cider vinegar

1 tsp

Portabella mushrooms

4 medium, caps, equivalent to 1 pound

Olive oil cooking spray

4 spray(s)

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Roasted red peppers (packed in water)

¾ cup(s), about 4 pieces

Red onion

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.

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