WW: Grilled Portobello Burger With Basil Mayo (4 points)
Basil mayo is also a great condiment for sandwich wraps. Use just 2 teaspoons per serving to jazz up turkey, chicken or vegetable fillings.
1/4 cup basil, fresh, chopped
3 tbsp. reduced-calorie mayonnaise
1 tsp. apple cider vinegar
1 lb. Portobello mushrooms, caps (about 4 mushrooms)
1 serving olive oil cooking spray, 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 pieces jarred roasted red peppers (water-packed), drained
4 slices red onions
4 pieces lettuce
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, about 6 minutes each side or until just soft to the touch.
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