Grilled Portobello Burger with Basil Mayo

1/4 cup basil, fresh, chopped
3 tablespoons reduced-calorie mayonnaise
1 teaspoon apple cider vinegar
1 pound portobello mushrooms caps (about 4 mushrooms)
4 serving olive oil cooking spray, or enough to coat mushrooms
1/8 teaspoon table salt, or to taste
1/8 teaspoon black pepper, or to taste
4 medium mixed-grain hamburger rolls
4 pieces jarred roasted red peppers (water-packed), drained
4 slice red onion
4 pieces lettuce

Heat grill. In a small bowl, combine basil, mayonnaise and vinegar; set aside.

Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper.

Grill mushrooms over medium-hot coals, until just soft to the touch, about 6 minutes per side.

To serve, split rolls and toast on grill. Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls. Layer each bottom half with one red pepper, mushroom, onion slice and lettuce leaf; top with remaining half of roll and serve.

Servings: 4

Points Value: 4