Serving Size / Yield
- 1/4 C. vegetable broth
- 2 Tbs. olive oil
- 1 tsp. chopped fresh thyme leaves
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 4 med. portobello mushrooms, stems removed
- 1 lemon
- 1/3 C. mayonnaise
- 1 sm. green onion, trimmed and minced
- 4 lg. buns
- 1 bunch arugula, trimmed
In glass baking dish, mix broth, oil, vinegar, thyme, 1/8 teaspoon salt and 1/8 teaspoon pepper. Add mushrooms, turning to coat. Let stand, turning occasionally, 30 minutes.
Prepare grill. Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 1/2 teaspoon juice. In small bowl, stir lemon peel and juice, mayonnaise, green onion and remaining salt and pepper.
Place mushrooms on hot grill rack over medium heat and grill, turning occasionally and brushing with remaining marinade, until mushrooms are browned and cooked through, 8 to 10 minutes per side.
Cut each bun horizontally in half. Spread cut sides of buns with mayonnaise mixture; top with arugula leaves. Place warm mushrooms on bottom halves of buns; replace top half of buns to serve.
Each serving: About 355 calories, 6g protein, 30g carbohydrate, 25g total fat (4g sat.), 7mg cholesterol, 585mg sodium