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Ingredientes
- Â Â Dressing
- 1 c. Mayonnaise
- 1/3 c. Shopped fresh basil
- 2 Tbsp. Dijon mustard
- 1 tsp Fresh lemon juice
- 1/3 c. Extra virgin olive oil
- 1 Tbsp. Chopped garlic
- Â Â Everything else
- 1Â 1/2 c. Mesquite wood chips, soaked in cool
- Â Â Water 1 hour (optional)
- 6 x To 5-inch-diameter portobello mushrooms, stems
- Â Â Removed
- 6 x To 4-inch-diameter whole-grain hamburger split buns
- 6 lrg Romaine lettuce leaves
- 6 lrg Tomato slices
Direcciones
- Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk extra virgin 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 till tender and golden, about 4 min per side. Transfer to platter; cover with foil to keep hot. Grill cut side of hamburger buns till light golden brown, about 2 min. 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 Appetit 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 6 servings | |
| Calories 462 | |
| Calories from Fat 416 | 90% |
| Total Fat 47.05g | 59% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 327mg | 14% |
| Potassium 613mg | 18% |
| Total Carbs 11.13g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.67g | 4% |
| Protein 2.8g | 4% |
