Grilled Portobello Burger with Basil Mayo

Ingredients

• 1/4 cup basil, fresh, chopped
• 3 Tbsp reduced-calorie mayonnaise
• 1 tsp apple cider vinegar
• 1 pound Portobello mushrooms, caps (about 4 mushrooms)
• 4 serving olive oil cooking spray (5 one second sprays), or enough to coat mushrooms
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 4 medium mixed-grain hamburger rolls
• 4 piece jarred roasted red peppers (water-packed), drained
• 4 slice red onions
• 4 piece lettuce

Directions

1. Heat grill. 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-hot coals, 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 red pepper, mushroom, onion slice and lettuce leaf; top with remaining half of roll and serve.

Serves | 4
POINTS per serving | 4