Grilled Portobello Burger with Basil Mayo
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1/4 cup(s) basil, fresh, chopped
3 Tbsp light mayonnaise
1 tsp apple cider vinegar
4 medium portobello mushroom(s), caps, equivalent to 1 pound
4 spray(s) olive oil cooking spray
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
3/4 cup(s) roasted red peppers (packed in water), about 4 pieces
4 slice(s) uncooked red onion(s)
4 piece(s) lettuce
- 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 one onion slice; top with remaining half of roll and serve. Yields 1 burger per serving.