| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Mayonnaise |
| 1/3 |
c |
Shopped fresh basil |
| 2 |
tb |
Dijon mustard |
| 1 |
ts |
Fresh lemon juice |
| 1/3 |
c |
Olive oil |
| 1 |
tb |
Minced garlic |
| 1 1/2 |
c |
Mesquite wood chips; soaked in cold |
|
|
; water 1 hour |
|
|
; (optional) |
| 6 |
|
Portobello mushrooms; stems removed (4- |
|
|
; to 5-inch diameter) |
| 6 |
|
Whole-grain hamburger buns; split (3 1/2- to |
|
|
; 4-inch diameter) |
| 6 |
lg |
Romaine lettuce leaves |
| 6 |
lg |
Tomato slices |
INSTRUCTIONS
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.
Serves 6.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 2517 Calories (kcal); 265g Total Fat; (87% calories from fat);
26g Protein; 56g Carbohydrate; 77mg Cholesterol; 1681mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 30
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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