Portobello Mushroom Burgers

Ingredients

• 1 1/2 cups mesquite wood chips
• 1/3 cup olive oil
• 1 tablespoon minced garlic
• 1 medium-size purple onion, cut into 6 slices
• 6 large portobello mushroom caps
• 6 hamburger buns, split
• 1 cup light mayonnaise
• 1/3 cup chopped fresh basil
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 romaine lettuce leaves
• 2 tomatoes, cut into 6 slices each

Preparation

1. Soak wood chips in water at least 30 minutes; drain.
2. Prepare a charcoal fire on grill; scatter wood chips over hot coals.
3. Whisk together oil and garlic; brush on both sides of onion and mushrooms.
4. Grill onion and mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until tender. Grill bun halves, cut sides down, 2 minutes or until lightly browned.
5. Stir together mayonnaise and next 5 ingredients. Layer 6 bottom bun halves evenly with lettuce, onion, mushroom, mayonnaise mixture, and 2 tomato slices; top with remaining bun halves.
6. Prep: 20 min., Soak: 30 min., Grill:10 min.