Portobello Burgers

from: Epicurious

1 cup mayonnaise
1/3 cup chopped fresh basil (or tarragon)
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic

six 4- to 5-inch-diameter portobello mushrooms, stems removed
six hamburger buns, split
6 large romaine lettuce leaves
6 large tomato slices

• Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl.
   
• Prepare barbecue (medium-high heat) or broiler. Brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes.
   
• Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

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