1/4 c chopped fresh basil
3 tbsp light mayo
1 tsp cider vinegar
4 portobello mushroom caps
olive oil cooking spray
salt & pepper to taste
4 light burger buns
7 1/2 oz jar roasted red peppers, drained
4 thin slices red onion
4 green leaf lettuce leaves
4 thin slices of tomatoe
Heat grill. In small bowl, combine basil, mayo and vinegar; set aside. Spray both sides of mushroom caps lightly with cooking spray; season with salt & 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 4 potions. Spread heapingt teaspoon of basil mixture on top of bottom halves of rolls. Layer each bottom half with portion of red pepper, mushroom, slice of onion, lettuce leaf and tomato; top with remaining half of roll and serve.
4 sevings
3 WW pts
I also used cheese for another point.