Portobello Burgers With Red Pepper Mayonnaise

Recipe Ingredients

1/2 cup	73g / 2.6oz	Chopped drained roasted red peppers - from a jar
1/4 cup	59ml	Low-fat mayonnaise
1		Garlic clove - chopped
1/8 teaspoon	0.6ml	Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
		Nonstick vegetable oil spray
4		Portobello mushrooms - stems removed (large)
4		Red onion, 1/2" thick
4		Crusty country bread, 5" by 3" by 1/2"-thk
2 tablespoons	30ml	Rice vinegar
4 cups	160g / 5.6oz	Baby spinach leaves

Recipe Instructions

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.

Source:
Bon Appetit, July 2000

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