Grilled Portobella and Brie Burgers
1/2 cup Italian salad dressing
4 large Portobello mushroom caps
4 thick sweet onion slices
2 Tbsp prepared pesto
1 Tbsp mayonnaise
4 sandwich rolls, split and lightly toasted
4 oz fresh spinach leaves
2 tomatoes, sliced
4 oz Brie cheese, ripe, rind removed, at room temperature
Prepare grill or preheat grill pan. Brush Italian salad dressing on both sides of the portobello mushroom caps and onion slices. Grill portobellos and onions on both sides until mushrooms soften and onions are lightly browned; drain portobellos well on paper towels. Combine pesto and mayonnaise in a small bowl.
To assemble burgers: Spread pesto mayonnaise on bottom halves of rolls; top with spinach, tomato, grilled onions, and portobellos. Spread top halves of rolls with Brie cheese and place on burgers.
Makes 4 servings
Per serving: 383 calories; 20g total fat; 7g saturated fat; 30mg cholesterol; 854mg sodium; 38g total carbohydrates; 14g protein;
Allergy Warning: Contains milk and eggs and soy