- 4 portobello mushrooms (medium, stems removed (about 4 oz ea ))
- 1/4 cup hellmannâ€™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 tomato (large)
- 4 whole english muffins, split and toasted (grain)
- 4 lettuce
- In 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.
- On 4 muffin halves, evenly spread reserved mayonnaise mixture. Top with onion slices, mushroom, lettuce and tomato, then remaining muffins. Serve warm.