Yield: 4 servings
|4 larges||Portobello mushrooms; (about 1 lb.)|
|7 ounces||Roasted red peppers packed in water|
|1 tablespoon||Balsamic vinegar|
|1 tablespoon||Olive oil|
|2 teaspoons||Dijon mustard|
|1 bunch||Arugula; stemmed|
|Leaves torn in half; (2 cups)|
|4||Whole-wheat buns or hard rolls|
|Split and lightly toasted|
4 SERVINGS DAIRY-FREE
If you're in the mood, top the cooked mushrooms with a bit of your favorite cheese. Look for roasted peppers packed in virgin olive oil with garlic for extra flavor-we used the water-packed version to keep the fat down.
MEAL PLAN: Make a quick pasta salad with cooked penne pasta, chopped tomatoes, chopped basil and kalamata olives. Toss with a vinaigrette dressing and serve at room temperature.
Prepare grill or heat grill pan over medium-high heat. Hold 1 mushroom stemmed side up in your hand. Using small sharp knife, carefully cut and scrape to remove most of dark brown "gills." Repeat with remaining mushrooms. Set aside.
Drain roasted peppers in strainer set over small bowl, reserving liquid.
You should have about 2 tablespoons liquid. Thinly slice peppers and set aside. Whisk vinegar, oil, mustard and 1 tablespoon water into red pepper liquid in bowl to make dressing. Place 1 tablespoon of dressing in medium bowl, add arugula and toss well.
Brush remaining dressing over both sides of mushrooms. Place mushrooms stemmed side down on grill or in pan. Cook until juicy and tender, turning once, about 3 to 4 minutes each side.
Place 1 mushroom on bottom of each bun. Top with pepper slices. Place some arugula salad on top of each, cover with bun tops and serve.
PER SERVING: 166 CAL.; 8G PROT.; 5G TOTAL FAT (1G SAT. FAT); 10G CARB.; 0 CHOL.; 270MG SOD.; 5G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 18 Converted by MM_Buster v2.0l.