*  Exported from  MasterCook  *
 
                      PORTOBELLO MUSHROOM BURGERS WITH
 
 Recipe By     : Bon Appétit July 1995 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mc                               BBQ
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Dressing
    1      cup           mayonnaise
      1/3  cup           shopped fresh basil
    2      tablespoons   Dijon mustard
    1      teaspoon      fresh lemon juice
      1/3  cup           olive oil
    1      tablespoon    minced garlic
                         Everything else
    1 1/2  cups          mesquite wood chips -- soaked in cold
                         water 1 hour (optional)
    6                    to 5-inch-diameter portobello mushrooms -- ¥ stems
 removed
    6                    to 4-inch-diameter whole-grain hamburger -- ¥ split
                         buns
    6      large         romaine lettuce leaves
    6      large         tomato slices
 
 Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk
 olive oil and garlic in another small bowl.
 Prepare barbecue (medium-high heat). When coals turn white, drain chips, if
 using, and scatter over coals. When wood chips begin to smoke, brush
 mushroom caps on both sides with garlic oil. Season with salt and pepper.
 Grill mushrooms until tender and golden brown, about 4 minutes per side.
 Transfer to platter; cover with foil to keep warm. Grill cut side of
 hamburger buns until light golden, about 2 minutes.
 Place bottom half of hamburger bun on each plate. Top each with 1 mushroom,
 then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over
 tomato and top with bun. Pass remaining basil-mustard sauce separately.
 6 Servings 
 Bon Appétit July 1995 
 Brushed with garlic oil, grilled over the fire and stacked onto crusty buns
 with plenty of burger trimmings, portobellos are this season’s snazziest
 alternative sandwich filling.
 
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 NOTES : Brushed with garlic oil, grilled over the fire and stacked onto
 crusty buns with plenty of burger trimmings, portobellos are this season’s
 snazziest alternative sandwich filling.