- 1/3 cup mayonnaise
- 2 tsp Dijon mustard
- 1 clove garlic, minced
- 5 tsp rosemary, chopped
- 4 large portobello mushrooms, stems removed
- 2 tbsp olive oil
- 1 tsp fresh rosemary, minced
- Salt and pepper
- 4 Central Market Whole Wheat Buns, split and toasted
- 1/2 oz baby arugla
Combine the mayonnaise, mustard, garlic, and 2 teaspoons of the rosemary in a bowl; mix well.
Brush the mushrooms with olive oil. Sprinkle each mushroom with 1 teaspoon of the rosemary, salt, and pepper. Place on a grill rack sprayed with nonstick cooking spray. Grill over medium coals for 8-10 minutes per side or until tender.
Spread the mayonnaise mixture over the buns. Place one mushroom on each bun bottom. Sprinkle the arugula over the mushrooms. Cover with the bun tops and serve.