Portobello Mushroom Burgers

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Southern Living


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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

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