Grilled Portobello Burger with Basil Mayo

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

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.

Serves | 4
POINTS per serving | 4

Print as 3x5 or 4x6