If you’re tired of fish and chicken, settle for a delicious Portobello Mushroom Burger tonight. Even meat eaters will agree these are pretty good.

What makes them tasty is the delicious basil and garlic mayonnaise that’s spread on the bun. Use fresh basil in the mayo.

Top the mushroom burger with a big grilled onion slice, strips of roasted red bell pepper and a couple of slices of avocado.

Who can miss the meat when you have so many appetizing flavors melding together?

This is easy to do outside if you have a grill. If not, get out your George Foreman grill, pancake grill or just a heavy skillet. Make the mayonnaise ahead of time and have it in the refrigerator. The bell peppers can be roasted ahead of time, either on the grill or broiled in a hot oven. Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com