1/4 cup(s) basil, fresh, chopped
3 Tbsp reduced-calorie mayonnaise
1 tsp apple cider vinegar
4 medium portobello mushroom(s), caps, equivalent to 1 pound
4 spray(s) olive oil cooking spray
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 medium mixed-grain hamburger roll(s)
3/4 cup(s) roasted red peppers, about 4 pieces
4 slice(s) red onion(s)
4 piece(s) lettuce

1/4 cup (s) basil, fresh, chopped 3 Tbsp reduced-calorie mayonnaise 1 tsp apple cider vinegar 4 medium portobello mushroom(s), caps, equivalent to 1 pound 4 spray(s) olive oil cooking spray 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 4 medium mixed-grain hamburger roll(s) 3/4 cup (s) roasted red peppers, about 4 pieces 4 slice(s) red onion(s) 4 piece(s) lettuce

* Heat grill or grill pan. In a small bowl, combine basil, mayonnaise and vinegar; set aside.

* Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper.

* Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.

* To serve, split rolls and toast on grill. Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls. Layer each bottom half with one lettuce leaf, red pepper, mushroom and onion slice; top with remaining half of roll and serve.