| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Mc, Bbq |
6 |
Servings |
INGREDIENTS
|
|
Dressing |
| 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 |
|
|
Everything else |
| 1 1/2 |
c |
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 |
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. 6 Servings Bon App.tit 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.
Recipe By : Bon App=E9tit July 1995=20
Posted to MC-Recipe Digest V1 #220
Date: Tue, 17 Sep 1996 18:04:38 -0400
From: Mail Delivery Subsystem <MAILER-DAEMON@rintintin.sierra.com> (by way
of kmeade@ids2.idsonline.com (The Meades))
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.=20
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