RECIPE DOCTOR
Garlic mayo brings out portobello burger's best

By Elaine Magee
Knight Ridder News Service

Q. I had a portobello mushroom burger with garlic mayonnaise at a restaurant while we were on vacation, and I would like to do something similar at home. Do you have a light rendition you can share?

A. I'm a portobello mushroom lover, and I've grilled or broiled my fair share of them over the years. But I have to say I've never tried serving it with a garlic mayonnaise. So, I found a simple recipe for it in the May 1995 issue of Bon Appetit, and off I went.

You can grill or broil your stem-free portobello; just drizzle 1/2 teaspoon of reduced fat marinade or salad dressing over the top (round side down).

This helps give the mushroom some flavor and extra moisture . For the mayonnaise, with the Bon Appetit recipe as inspiration, whisk together some light mayo, minced garlic, lemon juice, ground pepper, seasoning salt and a few drops of worcestershire sauce. The original recipe calls for real mayonnaise blended with some olive oil, garlic and lemon juice.

Portobello mushroom burger with garlic mayonnaise

Makes 2 burgers

• 2 portobello mushrooms (about 3 1/2 inches wide), cleaned and stemmed removed
• 1-2 teaspoons low-fat bottled marinade or salad dressing (i.e. teriyaki sauce)
• 2 large thin slices or of reduced fat jack cheese (about 1-2 ounces)
• 2 multigrain or whole wheat hamburger buns
• 2 leaves of lettuce
• 4 tomato slices

Garlic mayonnaise:

• 1 tablespoon light mayonnaise
• 1/2 teaspoon minced garlic
• 1/4 - 1/2 teaspoon lemon juice
• A few drops worchestershire sauce for an extra kick (optional)
• Ground pepper and seasoning salt to taste

Place the mushrooms on a sheet of foil round side down and drizzle the marinade evenly over the top. You can bake in a 400-degree toaster oven for about 10-12 minutes a side or place mushrooms directly on grill and cook until tender (about 8-10 minutes a side.)

Add the cheese on top and continue to bake or grill briefly to melt cheese.

Per burger: 268 calories, 14 g protein, 32 g carbohydrate, 9.5 g fat (3.4 g saturated fat, 2.5 g monounsaturated fat, .8 g polyunsaturated fat), 11 mg cholesterol, 5 g fiber, 410 mg sodium (not including seasoning salt).

Calories from fat: 32 percent.

Omega-3 fatty acids 0

Omega-6 fatty acids .8 g

Weight Watchers Points 5

Elaine Magee is author of "The Recipe Doctor Cookbook" and "Tell Me What to Eat If I Have Acid Reflux." Elaine's new book, "The Flax Cookbook" is now available in bookstores and amazon.com. Readers may write to her through her Web site at www.recipedoctor.com. Personal responses cannot be provided.