Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           mayonnaise
     1/3  cup           shopped fresh basil
   2      tablespoons   Dijon mustard
   1      teaspoon      fresh lemon juice
     1/3  cup           olive oil
   1      tablespoon    minced garlic
   1 1/2  cups          mesquite wood chips
                         -- soaked in cold one h
   6                    4 to 5 " dia. portabella mushrooms
                         -- stems removed
   6      large         whole-grain hamburger buns, split
   6      large         romaine lettuce leaves
   6      large         tomato slices

Preparation:

Brushed with garlic oil, grilled over the fire and stacked onto crusty buns with plenty of burger trimmings, portabellas are this season's snazziest alternative sandwich filling. Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl. Prepare grill (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, 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. Makes 6 Serving