4 large portobello mushroom caps, wiped clean
4 slices red onion each round about 1/4 inch
1 1/2 tbsp extra virgin olive oil
4 whole wheat hamburger buns (I used sandwich thins)
2 oz blue cheese crumbles (I forgot them for the photo)
4 romaine lettuce leaves (this did not sound good so I left it out)
Heat grill pan on med-high. Lightly brush the mushrooms and onions with oil. (I used my olive oil sprayer and sprayed them) Grill mushrooms and onions for about 4 to 5 minutes per side until mushrooms are tender. Mushrooms will begin to release their juices when they are tender. Set aside on a plate and grill buns for 1 to 2 minutes per side.
2 tbsp nonfat plain Greek style yogurt
1 tbsp extra virgin olive oil
2 tsp dejon mustard
2 cloves garlic minced
2 tsp dired basil
1/8 teaspoon sea salt
Combine all sauce ingredients in a small bowl. Spread evenly on each half of bun. Top with cheese and lettuce (if you use it)
Get your YUM on!
note: this is super easy and impressive for guests! Or at least I think so. It tastes amazing!