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Categories:
mayonnaise fresh basil mustard lemon juice olive oil garlic mesquite wood chips portobello mushrooms buns romaine lettuce leaves tomato slices
Viewed: 65 - Published at: 8 years agoIngredients
- 1 cup mayonnaise
- 1/3 cup shopped fresh basil
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/3 cup olive oil
- 1 tablespoon minced garlic
- 1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
- 6 4- to 5-inch-diameter portobello mushrooms, stems removed
- 6 3 1/2- to 4-inch-diameter whole-grain hamburger buns, split
- 6 large romaine lettuce leaves
- 6 large tomato slices
Method
- 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.
