Portobello Burgers with Red Pepper Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup chopped drained roasted red peppers from jar |
1/4 cup low-fat mayonnaise |
1 garlic clove, chopped |
1/8 teaspoon cayenne pepper |
nonstick vegetable oil spray |
4 large portobello mushrooms, stems removed |
4 1/2-inch-thick red onion slices |
4 1/2-inch-thick crusty country bread slices (each about 5x3 inches) |
2 tablespoons rice vinegar |
4 cups baby spinach leaves |
Directions:
1. Blend first 4 ingredients in processor until smooth. Season with salt and pepper.
2. Spray grill with oil spray; prepare barbecue (medium heat). Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper. Grill mushrooms, onion and bread until vegetables are tender and bread is golden, turning often, about 12 minutes for vegetables and 5 minutes for bread.
3. Transfer 2 tablespoons red pepper mayonnaise to large bowl. Whisk in vinegar, add spinach and toss. Divide among 4 plates. Place 1 bread slice atop spinach on each. Top each with 1 mushroom, then 1 onion slice. Spoon 2 tablespoons red pepper mayonnaise atop each.
4. Per serving: calories, 123; total fat, 3 g; saturated fat, 1 g; cholesterol, 8 mg Nutritional analysis provided by Bon Appétit
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