- 1/2 cup nonfat mayonnaise
- 2 teaspoons Dijon mustard
- 6 teaspoons minced fresh rosemary
- 1 garlic clove, minced
- Nonstick vegetable oil spray
- 4 large portobello mushrooms, stems trimmed
- 2 tablespoons olive oil
- 4 whole wheat buns, toasted
- 2 large bunches arugula
- Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl.
- Spray grill rack with nonstick spray, then prepare barbecue (medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.
- Spread mayonnaise mixture over buns. Place mushrooms and arugula on bun bottoms. Cover with bun tops.