Grilled Portobello and Spinach Burgers with Basil Mayonnaise

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 4 large portobello mushrooms, stems removed
• Kosher salt and freshly ground black pepper
• Ciabatta bread or pita pockets
• Well-washed and tom spinach leaves for topping

1. Mix together the mayonnaise, garlic, and basil in a small bowl.
2. Set aside to let the flavors develop.
3. In another small bowl, whisk together the oil and vinegar and brush over the tops of the mushrooms thoroughly.
4. Season with salt and pepper.
5. Light a charcoal fire or preheat your gas grill on high.
6. Oil the grills cooking surface.
7. Let the coals bum down to a medium-hot fire or adjust the gas grill burners to medium.
8. Cook the mushrooms until tender all the way through.
9. 8 to 10 minutes per side.
10. Serve on toasted ciabatta bread brushed with olive oil or in warm pita pockets.
11. Top with a dollop of the basil mayonnaise and a handful of tom spinach leaves.

mayonnaise, clove garlic, fresh basil, olive oil, balsamic vinegar, portobello mushrooms, kosher salt, bread, topping

Taken from www.cookstr.com/recipes/grilled-portobello-and-spinach-burgers-with-basil-mayonnaise (may not work)