1/4 cup basil, fresh, chopped
3 tablespoons reduced-calorie mayonnaise
1 teaspoon apple cider vinegar
1 pound portobello mushrooms caps (about 4 mushrooms)
4 serving olive oil cooking spray, or enough to coat mushrooms
1/8 teaspoon table salt, or to taste
1/8 teaspoon black pepper, or to taste
4 medium mixed-grain hamburger rolls
4 pieces jarred roasted red peppers (water-packed), drained
4 slice red onion
4 pieces lettuce
Heat grill. 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-hot coals, 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 one red pepper, mushroom, onion slice and lettuce leaf; top with remaining half of roll and serve.
Servings: 4
Points Value: 4
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