PORTOBELLO BURGERS WITH SPICY MAYO

• 4 Première Moisson Everything Croissant Rolls
• 4 large portobello mushrooms
• 1/3 cup (85 ml) olive oil

Spicy mayo:
• 2/3 cup (165 ml) mayonnaise
• 2 tbsp. (30 ml) Sriracha-type chili sauce
• 2 garlic cloves, minced
• Salt and pepper, to taste

Toppings:
• 1 red onion, sliced
• 8 slices Monterey Jack or Swiss cheese
• Lettuce or arugula leaves, to taste

• Preheat the barbecue on high and oil the grill.
• Remove the portobello stems and discard. Clean the mushroom caps and brush with oil on both sides.
• Cook the mushrooms on the grill for 3 to 5 minutes per side.
• Add the cheese to the mushrooms and let melt for about 1 minute.
• In a bowl, mix together all the ingredients for the spicy mayo and then set aside.
• On the Croissant Roll bottoms, place the portobello, onion and lettuce, and then top with the spicy mayo.