4 portabello mushrooms caps, (5″ in diameter)
4 thick slices red onion
1 red bell pepper, quartered lengthwise
4 crusty rolls, split
Marinate the mushrooms and veggies (15-30 minutes) in a mixture of 1/3 C. red wine vinegar, 1/4 C. oil, 1 T. yellow mustard, & 1/2 t. Mansmith’s Grilling Spice. Grill (medium-high) 5 minutes on each side or until tender. Toast roll lightly. Spread rolls with mixture of 1/2 C. mayonnaise, 2 T. prepared basil pesto & 1 t. lemon juice. Layer mushrooms and veggies in rolls as you would a hamburger.