Ingredients:

cup mayonnaise
2 tsp Dijon mustard
2 tsp fresh rosemary, minced
1 garlic clove, minced
4 Portobello mushrooms, stems removed
2 red peppers, cored, deseeded and quartered
5 Tbsp extra-virgin olive oil
2 Tbsp Urban Accents Chicago Steak & Chop
4 buns, toasted

Directions:

In small bowl, combine mayonnaise, mustard, rosemary and garlic. Spray grill rack with nonstick spray and prepare barbeque. Clean mushrooms. Brush olive oil on both sides of mushrooms and red peppers. Sprinkle mushrooms liberally with Chicago Steak and Chop. Grill mushrooms and red peppers over medium heat until tender, about 10 minutes on each side.


Spread mayonnaise mixture over buns. Place one mushroom and two peppers on bun bottoms. Cover with bun tops and serve immediately.