1/4 cup Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
1 Tbsp. balsamic vinegar
1 Tbsp. honey
4 medium portobello mushrooms, stems removed (about 4 oz. ea.)
1 medium red onion, cut into thick slices
4 whole grain English muffins, split and toasted
4 lettuce leaves
4 slices large tomato
Combine Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise, vinegar and honey in small bowl; reserve 2 tablespoons. Brush mushrooms and onion with remaining mayonnaise mixture. Grill, turning once, until vegetables are tender, about 10 minutes.
Spread reserved mayonnaise mixture on 4 muffin halves. Top with onion slices, mushroom, lettuce and tomato, then remaining muffins. Serve warm.
TIP: Use just 2 muffins to make open-faced sandwiches!
Cost per recipe*: $14.46.
Cost per serving*: $3.62.
*Based on average retail prices at national supermarkets.