Grilled Portobello Burger with Basil Mayo
1/4 cup basil, fresh, chopped
3 Tbsp reduced-calorie mayonnaise
1 tsp apple cider vinegar
4 medium portobello mushroom(s), caps, equivalent to 1 pound
4 sprays olive oil cooking spray
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 medium mixed-grain hamburger roll(s)
3/4 cup roasted red peppers, about 4 pieces
4 slice red onion(s)
4 piece lettuce
1. Heat grill or grill pan. In a small bowl, combine basil, mayonnaise and vinegar; set aside.
2. Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper.
3. Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.
4. 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 one lettuce leaf, red pepper, mushroom and onion slice; top with remaining half of roll and serve
I bought two huge portabellas at super target. Todd charcoal grilled them.
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I was at Whole Foods this weekend, so I bought these Sea Salt Ciabatta rolls to put them on. They were good, but too much bread. I might try them on the Rosemary Rolls from there, but I think they're also great on Orowheat Stone Ground Hamburger Rolls.
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The Basil Mayonnaise is very easy to mix up. I have used fresh basil, and also the squeeze kind that comes in a tube. It's just basil, light mayo, and cider vinegar.
Oh, and they are also very good with a slice of pepper jack on top of the mushroom.
The finished product. Very good. I serve with oven fries, usually. This night, we had leftover pasta salad from bunko night.
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