Portobello BurgersBest Foods
4 portabello mushroom (medium, stems removed, about 4 oz. ea.)
1/4 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
1 red onion (medium, cut into thick slices)
1 tablespoon balsamic vinegar
1 tablespoon honey
4 slices large tomato
4 whole grain English muffins (split and toasted)
4 lettuce leaves
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1In small bowl, combine Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise, vinegar and honey; reserve 2 tablespoons. Brush mushrooms and onion with remaining mayonnaise mixture. Grill, turning once, 10 minutes or until vegetables are tender.
2On 4 muffin halves, evenly spread reserved mayonnaise mixture. Top with onion slices, mushroom, lettuce and tomato, then remaining muffins. Serve warm.