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Grilled Portabello Mushroom Sandwich

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Submitted by Herbal-Bunny

YIELD

2 servings

PREP

20 min

COOK

15 min

READY

45 min

Ingredients

Marinade
2 3E+1
TABLESPOONS ML RICE VINEGAR
2 3E+1
TABLESPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
CLOVE CLOVE GARLIC
minced
2 1E+1
TEASPOONS ML OREGANO
dried
1 1
PINCH PINCH KOSHER SALT *
1 1
PINCH PINCH SUGAR *
1 1
PINCH PINCH BLACK PEPPER *
Recipe
2 2
LARGE LARGE MUSHROOMS, PORTABELLO *
1 1
LARGE LARGE GARLIC CLOVES *
2 3E+1
TABLESPOONS ML MAYONNAISE
2 1E+1
TEASPOONS ML THYME
chopped *
1 1
EACH EACH SWEET RED BELL PEPPERS
roasted
2 1E+1
TEASPOONS ML BALSAMIC VINEGAR
2 2
SLICES SLICES MONTEREY JACK CHEESE

Directions

Combine marinade ingredients.

Marinate mushroom in this mixture 1 to 2 hours.

Mash other garlic clove into fine paste.

Stir into mayonnaise and add thyme.

On barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or until soft.

Sprinkle red bell pepper with balsamic vinegar and shallots.

Grill or lightly toast onion rolls.

Spread mayonnaise on each half of rolls. Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls.

Cut in half and serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 303 79% from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 255mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 44% Vitamin C 140%
Calcium 24% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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