PORTOBELLO MUSHROOM BURGERS & HERB MUSTARD MAYONNAISE

• 2 Portobello mushrooms, about four inches in diameter,
• 2 tsp. Extra-virgin olive oil
• 2 tsp balsamic vinegar
• 1-� tsp finely chopped garlic
• Salt and freshly ground pepper
• � cup light mayonnaise
• 1 tsp Dijon mayonnaise
• 1 tbsp chopped fresh parsley
• 2 red onion slices, � in thick
• 2 whole grain crusty rolls
• 2 slices light provolone cheese
• 2 tomato slices, � inch thick
• Leaf lettuce

Place mushrooms in shallow bowl. Mix together oil, vinegar and 1 tsp of the garlic,. Pour over mushrooms and sprinkle with salt and freshly ground pepper. Turn mushrooms to coat. Marinate for about 20 minutes

In small bowl, mix together light mayonnaise, remaining garlic. Dijon mustard, parsley and freshly ground pepper to taste. Set aside. (Herb mayonnaise can be made ahead and refrigerated.)

Preheat barbecue or grill to medium-high heat. Place mushrooms on grill, gill side down. Brush onion slices with remaining marinade and arrange on grill, keeping slices intact. Grill for six minutes. Turn and grill for another six minutes or until tender.

Split rolls. If desired, toast on grill for one minute. Spread with herb mustard mayonnaise. Place on mushroom on bottom half of each roll. Top with cheese, grilled onion, tomato and lettuce. Top with remaining half of roll. Serve immediately.