PORTOBELLO BURGERS WITH AVOCADO MAYONNAISE

AVOCADO MAYONNAISE:
1 small California avocado, peeled and chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
1/4 cup fresh basil leaves
1 garlic clove, minced
PORTOBELLO BURGERS:
6 portobello mushroom caps
2 red bell peppers, seeded and halved
1 purple onion, cut into 1/2-inch thick slices
All Natural PAM Garlic Flavor Cooking and Seasoning Spray
6 hamburger buns
3 small California avocados, peeled and sliced

AVOCADO MAYONNAISE:
Process all ingredients in a food processor until smooth, stopping to scrape down sides. Cover and chill 2 hours, if desired.

PORTOBELLO BURGERS:
Coat mushrooms, bell pepper, and onion with cooking spray.

Grill onion in a WEBER Charcoal or Gas Barbecue, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 8 minutes on each side. Grill mushrooms 5 minutes on each side. Place bell pepper skin side down and grill for 4 to 5 minutes.

Peel bell peppers and cut into strips.

Spread avocado mayonnaise on cut sides of buns; place on cooking grate, and grill 1 minute.

Place mushrooms, bell pepper strips, and onion evenly on bottom halves of buns.

Top evenly with avocado slices and bun halves.

Servings: 6
Source: California Avocado Commission