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Portobello Burgers With Red Pepper Mayonnaise


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  • 1/2 cup chopped drained roasted red peppers from a jar
  • 1/4 cup low-fat mayonnaise
  • 1 garlic clove chopped
  • 1/8 teaspoon cayenne pepper
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Nonstick vegetable oil spray
  • 4 large portobello mushrooms stems removed
  • 4 slices red onion, 1/2" thick
  • 4 slices crusty country bread, 5" by 3" by 1/2"-thk
  • 2 tablespoons rice vinegar
  • 4 cups baby spinach leaves


Servings 4


Step 1

Blend first 4 ingredients in processor until smooth. Season with salt and pepper.

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.

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.

This recipe yields 4 servings.

Per serving: calories, 123; total fat, 3 g; saturated fat, 1 g; cholesterol, 8 mg.

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