Sesame Grilled Portobellos with Sriracha Mayonnaise

Serves 4
Prep time: 6 minutes, Cooking Time: 15 minutes

1/3 cup fat-free mayonnaise
1 1/2 teaspoon grated peeled fresh ginger
1 teaspoon Sriracha (Asian hot chile sauce)
3 tablespoons chopped fresh mint
2 tablespoons reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon dark sesame oil
1 large red onion
4 large portobello mushroom caps
4 thick slices beefsteak tomato

1. Spray grill rack with nonstick spray. Preheat grill to medium.

2. Stir together mayonnaise, ginger, Sriracha, and 1 tablespoon of the mint in a small bowl.

3. Stir together soy sauce, canola oil, and sesame oil in another small bowl. Cut 4 (1/2-inch thick) slices from center of onion; (reserve remaining onion for another use.)

4. Place onion slices and mushrooms, rounded side down, on grill rack. Brush with half of the soy sauce mixture; grill 6 minutes. Turn mushrooms and onion slices; brush with remaining soy sauce mixture and grill until tender, 6-7 minutes longer.

5. Place mushrooms, rounded side down, on 4 serving plates. Top each mushroom with tomato slice and onion slice; top evenly with mayonnaise mixture. Sprinkle evenly with remaining 2 tablespoons mint.

Served with orzo (sprinkled with Parmesan) and steamed broccoli.

Results: This is probably the most perfect meal I have had in a long time. It was so delicious, and I would not change a single thing about it. Amazing!