GRILLED PORTABELLA BURGER with BASIL MAYO

GRILLED PORTABELLA BURGER with BASIL MAYO
4 pts.
4 servings

¼ cup basil, fresh, chopped
3 tbsp reduced-calories mayonnaise
1 tsp apple cider vinegar
4 medium portabella mushroom caps, equivalent to 1 lb
4 sprays olive oil cooking spray
1/8 tsp salt, or to taste
1/8 tsp pepper, or to taste
4 medium mixed-grain hamburger rolls
¾ cup roasted red peppers, about 4 pieces
4 slices red onion
4 pieces lettuces

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 tsp of basil mixture on top and bottom halves of rolls. Layer each bottom half with one lettuce leaf, red pepper, mushroom and onion slice, top with remaining half of roll and serve.