Portobello Burgers with Spicy Jicama Pepper Slaw

Here’s an idea for Meatless Monday and an excuse to fire up the grill (it is summer!). Don’t be fooled – this is a very hearty meal and the slaw makes for great left-overs for lunch. Enjoy!

Portobello Burgers

1/2 cup nonfat mayonnaise

2 teaspoons Dijon mustard

6 teaspoons minced fresh rosemary

1 garlic clove, minced

2 large portobello mushrooms, stems trimmed

2 tablespoons olive oil

2 whole wheat buns, toasted

bibb lettuce

Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl. Set aside.

Brush mushrooms all over with olive oil, sprinkle with salt and pepper. Grill until tender, about 10 minutes per side. Spread mayonnaise mixture over buns. Place mushrooms and lettuce on buns and enjoy!

Adapted from Bon Appetit. 

Spicy Jicama Pepper Slaw

5 tablespoons fresh lemon juice and zest                       

3 tablespoons fat-free mayonnaise

2 tablespoons honey

5 garlic cloves

1 teaspoon chili powder

1 large red bell pepper, cut into thin strips

1 large green bell pepper, cut into thin strips

1 large yellow bell pepper, cut into thin strips

12 ounces jicama, peeled, cut into thin strips

Whisk first 6 ingredients, season to taste with salt and pepper. Toss bell peppers, jicama and dressing in large bowl to coat. Season slaw with salt. Cover and refrigerate until vegetables soften slightly but are still crunchy, about 1 hour.

Adapted from Bon Appetit.