Grilled Portobello Burgers With Creamy Dijon Sauce

• 4 large portobello mushroom caps, wiped clean with a damp cloth
• 1 medium red onion, cut 1/4 inch slices
• 1 1/2 tablespoons extra virgin olive oil
• 4 whole wheat hamburger buns (or try whole wheat sandwich thins)
• 2 ounces blue cheese, crumbled (1/2 cup)
• 4 romaine lettuce leaves
• 2 tablespoons nonfat plain Greek yogurt (I use Chobani)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Dijon mustard
• 2 garlic cloves, minced
• 2 teaspoons dried basil
• 1 tablespoon finely chopped parsley
• 1/2 teaspoon sea salt

1. Heat a grill pan on medium-high (or use regular grill). Lightly brush mushroom caps and onion with oil. Grill both for 4 to 5 minutes per side or until mushrooms are tender. (NOTE: Mushrooms will begin to release their juices when they are tender.) Set aside on separate plate. Grill buns, cut-sides-down, for 1 to 2 minutes per side or until toasted.
2. Meanwhile, prepare sauce: Combine all sauce ingredients in a small bowl. Spread sauce on bottom half of each bun, dividing evenly. Top with onion, mushroom caps, cheese and lettuce.

portobello mushroom caps, red onion, extra virgin olive oil, whole wheat hamburger buns, blue cheese, nonfat plain, extra virgin olive oil, mustard, garlic, basil, parsley, salt

Taken from www.food.com/recipe/grilled-portobello-burgers-with-creamy-dijon-sauce-451239 (may not work)