Grilled Portobello Burgers With Creamy Dijon Sauce |
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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Grilled Portobello Burgers With Creamy Dijon Sauce Ingredients:
4 large portobello mushroom caps, wiped clean with a damp cloth |
1 medium red onion, cut 1/4 inch slices |
1 1/2 tablespoons extra virgin olive oil |
4 whole wheat hamburger buns (or try whole wheat sandwich thins) |
2 ounces blue cheese, crumbled (1/2 cup) |
4 romaine lettuce leaves |
2 tablespoons nonfat plain greek yogurt (i use chobani) |
1 tablespoon extra virgin olive oil |
2 teaspoons dijon mustard |
2 garlic cloves, minced |
2 teaspoons dried basil |
1 tablespoon finely chopped parsley |
1/2 teaspoon sea salt |
Directions:
1. Heat a grill pan on medium-high (or use regular grill). Lightly brush mushroom caps and onion with oil. Grill both for 4 to 5 minutes per side or until mushrooms are tender. (NOTE: Mushrooms will begin to release their juices when they are tender.) Set aside on separate plate. Grill buns, cut-sides-down, for 1 to 2 minutes per side or until toasted.
2. Meanwhile, prepare sauce: Combine all sauce ingredients in a small bowl. Spread sauce on bottom half of each bun, dividing evenly. Top with onion, mushroom caps, cheese and lettuce.
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