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.
