Portobello mushroom burgers with basil-mustard sauce

1 servings

Ingredients

Quantity Ingredient
1 cup Mayonnaise
⅓ cup Shopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon Fresh lemon juice
⅓ cup Olive oil
1 tablespoon Minced garlic
1½ cup Mesquite wood chips; soaked in cold
; water 1 hour
; (optional)
6 Portobello mushrooms; stems removed (4-
; to 5-inch diameter)
6 Whole-grain hamburger buns; split (3 1/2- to
; 4-inch diameter)
6 larges Romaine lettuce leaves
6 larges Tomato slices

Directions

Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl.

Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper.

Grill mushrooms until tender and golden brown, about 4 minutes per side.

Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes.

Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

Serves 6.

Bon Appetit July 1995

Converted by MC_Buster.

Per serving: 2517 Calories (kcal); 265g Total Fat; (87% calories from fat); 26g Protein; 56g Carbohydrate; 77mg Cholesterol; 1681mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 30½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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