Portobello Burgers with Sunny Pesto Mayonnaise

    PREP: 20 minutes MARINATE: 1 hour GRILL: 5 minutes MAKES 4 burgers

    4 large portobello mushrooms, stems removed

    1⁄4 cup bottled light Italian-style vinaigrette salad dressing

    1⁄3 cup low-fat mayonnaise or salad dressing

    1⁄4 cup salted roasted sunflower kernels (optional)

    2 tablespoons pesto

    4 whole grain rolls, halved and, if desired, toasted

    4 slices yellow or red tomato

    1 cup arugula

    1 Place mushrooms in a large resealable plastic bag set in a shallow dish. Pour Italian dressing over mushrooms. Seal bag; turn to coat mushrooms. Marinate at room temperature for 1 hour.

    2 For a charcoal grill, grill mushrooms on the rack of an uncovered grill directly over medium coals for 5 to 6 minutes or until tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place mushrooms on grill rack over heat. Cover; grill as above.)

    3 Meanwhile, in a small bowl combine mayonnaise, sunflower kernels (if using), and pesto. Spread mayonnaise mixture evenly on both cut sides of whole grain rolls.

    4 To serve, top each roll with a mushroom, tomato slice, and 1⁄4 cup of arugula. Serve immediately.

    PER BURGER: 339 cal., 18 g total fat (3 g sat. fat), 9 mg chol., 667 mg sodium, 36 g carb., 6 g fiber, 10 g pro.