Grilled Portobello Burger with Basil Mayo

Ingredients

• 1/4 cup(s) basil, fresh, chopped
• 3 Tbsp reduced-calorie 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
• 4 item(s) thin sandwich bread
• 3/4 cup(s) roasted red peppers (packed in water), about 4 pieces
• 4 slice(s) uncooked red onion(s)
• 4 piece(s) lettuce

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.

Notes

Yields 1 burger per serving.