Italian Portobello Sandwiches
You could think of this as a veggie Philly cheese steak, with beefy portobello mushrooms standing in for the meat.
Makes 2 servings.
1 teaspoon olive oil
2 cups sliced portobello mushroom caps
2 (¼ inch thick) slices red onion, separated into rings
¼ cup fat-free mayonnaise
2 tablespoons chopped fresh basil
¼ teaspoon freshly ground black pepper
4 (1.5 ounce) slices sourdough bread
⅔ cup bottled roasted red bell peppers
2 slices Provolone cheese
1. Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.
2. Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with ⅓ cup bell peppers, ½ cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.
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