grilled portobello club

Categories
Sandwiches
Vegetables
Yield
1 Servings
MeasureIngredient
2 tablespoons Balsamic vinegar
2 tablespoons Lemon juice
2 tablespoons Water
1 teaspoon Extra-virgin olive oil
2 teaspoons Dried Italian seasoning
1 teaspoon Fresh rosemary; minced
½ teaspoon Pepper
Garlic cloves; minced
Portobello mushroom caps (4-inch)
  Cooking spray
¼ cup Roasted Red Bell Pepper Sauce
Kaiser rolls or onion buns (2-ounce)
4 slices Provolone cheese (1/2-ounce each)
Romaine lettuce leaves; halved
4 slices Tomato; 1/4 inch thick

Combine first 9 ingredients in a large zip-top plastic bag seal and marinate 30 minutes. Remove mushrooms from bag, reserving marinade. Prepare grill or broiler. Place mushrooms on grill rack or broiler pan coated with cooking spray; grill 6 minutes on each side or until browned, basting occasionally with reserved marinade. Spread 11/2 teaspoons Roasted Red Bell Pepper Sauce over cut sides of rolls. Place 1 mushroom cap on bottom half of rolls with 1 cheese slice, 1 lettuce half, 1 tomato slice, and roll top.

Repeat procedure with remaining ingredients. Yield: 4 sandwiches.

CALORIES 274 (30% from fat) FAT 9g; PROTEIN 11.4g; CARB 38.7g; FIBER 1.9g; CHOL 10mg; IRON 4.8mg; S0DIUIM 542mg CALC 157mg Recipe by: Cooking Light, September 1997, page 128 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@...> on Sep 07, 1997

Similar recipes

Random recipe of the day

Methodist chicken

Follow us

 Subscribe in a reader