Recipe - Portobello Mushroom Burgers With Basil-Mustard Sauce

1 cup Mayonnaise
1/3 cup Shopped fresh basil
2 tablespoon Dijon mustard
1 teaspoon Fresh lemon juice
1/3 cup Olive oil
1 tablespoon Minced garlic
1 One half cup Mesquite wood chips; soaked
in cold
; water 1 hour
; (optional)
6 Portobello mushrooms; stems
removed (4
; to 5inch diameter)
6 Wholegrain hamburger buns;
split (3 One half to
; 4inch diameter)
6 lg Romaine lettuce leaves
6 lg Tomato slices

Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk
olive oil and garlic in another small bowl.

Prepare barbecue (mediumhigh heat). When coals turn white, drain chips, if
using, and scatter over coals. When wood chips begin to smoke, brush
mushroom caps on both sides with garlic oil. Season with salt and pepper.
Grill mushrooms until tender and golden brown, about 4 minutes per side.
Transfer to platter; cover with foil to keep warm. Grill cut side of
hamburger buns until light golden, about 2 minutes.

Place bottom half of hamburger bun on each plate. Top each with 1 mushroom,
then 1 lettuce leaf and 1 tomato slice. Spoon some basilmustard sauce over
tomato and top with bun. Pass remaining basilmustard sauce separately.

Serves 6.

Bon Appetit July 1995

Converted by MC_Buster.

Per serving: 2517 Calories (kcal); 265g Total Fat; (87% calories from fat);
26g Protein; 56g Carbohydrate; 77mg Cholesterol; 1681mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 30
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.