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Grilled Portobello and Spinach Burgers with Basil Mayonnaise

Updated February 23, 2016
This image courtesy of Joseph DeLeo

When a plain old brown cremini mushroom grows up, it becomes the delicious and steaky-tasting portobello. The folks around Kennett Square, Pennsylvania, the so-called mushroom capital of the world, like to grill their portobellos and top them with a little spinach. How healthy can you get?

Serves4

Cooking Methodgrilling

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentgrill

Mealdinner

Taste and Texturecreamy, herby, meaty, umami

Type of Dishsandwich

Ingredients

  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 4 large portobello mushrooms, stems removed
  • Kosher salt and freshly ground black pepper
  • Ciabatta bread or pita pockets
  • Well-washed and tom spinach leaves for topping

Instructions

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