Grilled portobello burger with basil mayo
4 Points
Ingredients
1/4 cup fresh basil, chopped
4 items whole wheat sandwich thin(s)
3 Tbsp reduced calorie mayonnaise
1 tsp apple cider vinegar
4 medium portobello mushroom caps, equivalent to 1 pound
4 sprays olive oil cooking spray
1/8 tsp table salt
1/8 tsp black pepper
3/4 cup roasted red peppers, about 4 pieces (packed in water)
4 slices thick uncooked red onion
4 piece lettuce
Directions
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 onion slice; top with remaining half of roll and serve. Yields 1 burger per serving.
Nutrition
4 smart points