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Mushroom Melts

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Washington Post
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nut free vegetarian

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Ingredients

2 tablespoons low-fat mayonnaise

Juice of 1/2 lemon (2 tablespoons)

1/4 cup store-bought roasted red peppers, drained and finely chopped

1 large clove garlic, minced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon dried Italian seasoning

Salt

Freshly ground black pepper

4 large (1 pound total) portobello caps (cleaned), stems removed

4 thin slices red onion, for garnish

1/2 cup shredded low-fat mozzarella cheese

4 whole-grain hamburger buns

A few handfuls of mixed greens, arugula or other lettuce, for garnish

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