Portobello Burgers

• 1/4 cup low-sodium soy sauce
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 4 (4-inch) portobello mushroom caps
• 1 small red bell pepper
• Cooking spray
• 1/4 cup low-fat mayonnaise
• 1/2 teaspoon olive oil
• 1/8 teaspoon ground red pepper
• 4 (2-ounce) onion sandwich buns
• 4 (1/4-inch-thick) slices tomato
• 4 curly leaf lettuce leaves

1. Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.
2. Prepare grill to medium heat.
3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves on grill rack coated with cooking spray; grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Reserve 1 pepper half for another use. Finely chop 1 pepper half; place in a small bowl. Add mayonnaise, 1/2 teaspoon oil, and ground red pepper; stir well.
4. Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Spread 2 tablespoons mayonnaise mixture on top half of each bun. Place 1 mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice and 1 lettuce leaf; cover with top halves of buns.

soy sauce, balsamic vinegar, olive oil, garlic, portobello mushroom caps, red bell pepper, cooking spray, lowfat mayonnaise, olive oil, ground red pepper, onion, tomato, curly leaf

Taken from www.myrecipes.com/recipe/portobello-burgers (may not work)