Grilled Portobello Burger With Basil Mayo

Grilled Portobello Burger With Basil Mayo 1/4 cup of chopped fresh basil 3 tablespoons of  light mayonnaise 1 teaspoon of cider vinegar 4 Portobello mushroom caps Olive oil cooking spray Salt and pepper to taste 4 hard rolls,  2 oz 7 1/2 ounces of roasted red peppers ; drained 4 slices of red onion, thinly sliced 4 leaves lettuce Heat grill. In small bowl, combine basil, mayonnaise and vinegar; set aside. Spray both sides of mushroom caps lightly with olive oil cooking spray, season with salt and pepper.  Grill mushrooms over medium-hot coals, about 6 minutes each side or until just soft to the touch. To serve, split rolls and toast on grill. Divide red pepper into 4portions. Spread heaping teaspoon of basil mixture on top and bottom halves of rolls. Layer each bottom half with portion of red pepper, mushroom, slice of onion and lettuce leaf; top with remaining half of roll and serve. NOTES : Basil mayo is also a great condiment for sandwich wraps. Use just 2 teaspoons per serving to jazz up turkey, chicken or vegetable fillings. Nutritional profile per serving: Calories 282.1, Protein 8.5g, Total fat6.4g, Saturated fat 1.1g, Carbohydrate 49.1g, Fiber 5.0g, Cholesterol 3.7mg,Iron 2.5mg, Sodium 563.7mg, Calcium 106.2mgºF.