Yield: 1 Servings
Measure | Ingredient |
---|---|
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 |
2 \N | Garlic cloves; minced |
4 \N | Portobello mushroom caps (4-inch) |
\N \N | Cooking spray |
¼ cup | Roasted Red Bell Pepper Sauce |
4 \N | Kaiser rolls or onion buns (2-ounce) |
4 slices | Provolone cheese (1/2-ounce each) |
2 \N | 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