Grilled Portobello Burgers With Creamy Dijon Sauce

Total Time: 19 mins Preparation Time: 5 mins Cook Time: 14 mins

Ingredients

• 4 large portobello mushroom caps, wiped clean with a damp cloth
• 1 medium red onion, cut 1/4 inch slices
• 1 1/2 tablespoons extra virgin olive oil
• 4 whole wheat hamburger buns (or try whole wheat sandwich thins)
• 2 ounces blue cheese, crumbled (1/2 cup)
• 4 romaine lettuce leaves
• 2 tablespoons nonfat plain greek yogurt (i use chobani)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons dijon mustard
• 2 garlic cloves, minced
• 2 teaspoons dried basil
• 1 tablespoon finely chopped parsley
• 1/2 teaspoon sea salt

Recipe

• 1 heat a grill pan on medium-high (or use regular grill). lightly brush mushroom caps and onion with oil. grill both for 4 to 5 minutes per side or until mushrooms are tender. (note: mushrooms will begin to release their juices when they are tender.) set aside on separate plate. grill buns, cut-sides-down, for 1 to 2 minutes per side or until toasted.
• 2 meanwhile, prepare sauce: combine all sauce ingredients in a small bowl. spread sauce on bottom half of each bun, dividing evenly. top with onion, mushroom caps, cheese and lettuce.