Shula's Steakhouse Portobello Mushroom Burger

By: Brooke Smith | Alabama's13.com
Published: July 15, 2009

Ingredients
2 portobello mushroom cap
2 brioche hamburger bun
6 oz Italian Dressing
1 Red Bell pepper
Leaf Lettuce
1 tsp salt
1/2 tsp black pepper

1/4 cup light mayo
1/2 avocado
1 tbsp. lemon juice
1/4 cup chopped basil
1/2 clove of garlic

Directions
Place the mushrooms caps in a bowl and pour the Italian dressing over
them. They don't have to be completely covered but make sure the
dressing coats the entire outside. Season with 1tsp salt and a 1/2 tsp
of black pepper. Let stand for a couple minutes.

Process or blend the avocado (peeled and chopped), mayo, lemon juice,
basil and garlic until smooth. Place in the refrigerator until needed.

Cut the red peppers in half and remove all the seeds. Place the
mushrooms caps on a high grill and cook for about 4-5 minutes on each
side. Brush the red peppers with olive oil and cook for about 4-5
minutes on each side or until the skin begins to blister. Cut the bell
pepper into strips once it is removed from the grill.

Toast the buns for about 30 seconds on the grill and then spread the
mayo on each side. Place mushrooms, pepper strips, and lettuce on the
bottom bun and top with the other half.