Yield: 1 Servings
|2 tablespoons||Balsamic vinegar|
|2 tablespoons||Lemon juice|
|1 teaspoon||Extra-virgin olive oil|
|2 teaspoons||Dried Italian seasoning|
|1 teaspoon||Fresh rosemary; minced|
|2||Garlic cloves; minced|
|4||Portobello mushroom caps (4-inch)|
|¼ cup||Roasted Red Bell Pepper Sauce|
|4||Kaiser rolls or onion buns (2-ounce)|
|4 slices||Provolone cheese (1/2-ounce each)|
|2||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