Portobello Mushroom Burgers
| Yield: | 6 Servings |
| Categories: | BBQ |
| Dressing | ||
| 1 | c | Mayonnaise |
| 1/3 | c | Shopped fresh basil |
| 2 | tb | Dijon mustard |
| 1 | ts | Fresh lemon juice |
| 1/3 | c | Olive oil |
| 1 | tb | Minced garlic |
| Everything else | ||
| 1 1/2 | c | Mesquite wood chips; soaked in cold |
| Water 1 hour (optional) | ||
| 6 | To 5-inch-diameter portobello mushrooms; stems | |
| Removed | ||
| 6 | To 4-inch-diameter whole-grain hamburger split buns | |
| 6 | lg | Romaine lettuce leaves |
| 6 | lg | Tomato slices |
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