INGREDIENTS

  • 1/4 cup fresh basil , chopped
  • 3 tablespoons vegan mayonnaise
  • 1 teaspoon apple cider vinegar
  • 4 portabella mushroom caps (about 1 pound)
  • 2 teaspoons olive oil
  • 1/8 teaspoon sea salt (or to taste)
  • 1/8 teaspoon black pepper (or to taste)
  • 4mixed-grain hamburger buns
  • 4 pieces roasted red peppers, drained (jarred water-packed)
  • 4 slices red onions
  • 4 leaves romaine lettuce

DIRECTIONS

  1. Heat grill or grill pan.
  2. In a small bowl, combine basil, vegan mayonnaise, and vinegar; set aside.
  3. Lightly coat both sides of mushroom caps with olive oil.
  4. Season with salt and pepper, if desired.
  5. Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.
  6. To serve, split buns and toast on grill.
  7. Spread a heaping teaspoon of the basil mixture on top and bottom halves of buns.
  8. Layer each bottom half with one lettuce leaf, red pepper,.
  9. mushroom, and onion slice; top with remaining half bun.
  10. and serve.