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Recipe: Portobello Mushroom Burgers (mesquite grilled)

Sandwiches
PORTOBELLO MUSHROOM BURGERS

1 1/2 cups mesquite wood chips
1/3 cup olive oil
1 tablespoon minced garlic
1 medium purple onion, cut in 6 slices
6 large portobello mushroom caps
6 hamburger buns, split
FOR THE MAYONNAISE MIXTURE:
1 cup light mayonnaise
1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
TO SERVE:
6 romaine lettuce leaves
2 tomatoes, cut in 6 slices each

Soak wood chips in water at least 30 minutes; drain.

Prepare a charcoal fire on grill; scatter wood chips over hot coals.

Whisk together oil and garlic; brush on both sides of onion and mushrooms.

Grill onion and mushrooms, covered with grill lid, over medium-high heat (350-400 degrees F.) 4 minutes on each side or until tender.

Grill bun halves, cut sides down, 2 minutes or until lightly browned.

Stir together mayonnaise and next 5 ingredients.

TO SERVE:
Layer 6 bottom bun halves evenly with lettuce, onion, mushroom, mayonnaise mixture, and 2 tomato slices; top with remaining bun halves.

Servings: 6
Source: Southern Living, July 2001
MsgID: 171067
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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