Grilled Portobello Burger with Basil Mayo
Serves 4 Points Plus: 6
1/4 cup basil, fresh, chopped
3 Tbsp reduced-calorie mayonnaise
1 tsp apple cider vinegar
4 medium portobello mushroom caps - equivalent to one pound
4 sprays olive oil cooking spray
1/8 tsp each salt and pepper (or to taste)
4 whole wheat hamburger buns
3/4 cup roasted red peppers - about 4 peices
4 slices red onion
4 lettuce leaves
Heat grill or grill pan to medium high.
In small bowl, combine basil, mayonnaise and vinegar. Set aside
Lightly coat both sides of the mushroom caps with cooking spray; season with salt and pepper. Grill mushroom caps over medium-high heat until just soft to the touch - about 6 minutes per side.
To serve, split rolls and toast on the grill. Spread a heaping teaspoon of basil-mayo on top and bottom halves of the rolls. Layer each bottom half with one lettuce leaf, red pepper, mushroom cap and onion slice. Top with remaining half of roll and serve.