Portobello Burgers With Red Pepper Mayonnaise

Portobello Burgers With Red Pepper Mayonnaise
Portobello Burgers With Red Pepper Mayonnaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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