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Portabello Mushroom Sandwich

Submitted by chach

YIELD

servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

Marinade

2

TABLESPOONS RICE VINEGAR

2

TABLESPOONS LEMON JUICE

2

TABLESPOONS OLIVE OIL

1

CLOVE GARLIC
minced

2

TEASPOONS OREGANO
rubbed

1

PINCH SALT *

1

PINCH SUGAR *

1

PINCH BLACK PEPPER *

Recipe

1

CLOVE GARLIC

2

TABLESPOONS MAYONNAISE

2

TEASPOONS THYME
fresh, chopped, or more *

2

LARGE MUSHROOMS, PORTABELLO *

1

EACH SWEET RED BELL PEPPERS
roasted, peeled, seeded

2

TEASPOONS BALSAMIC VINEGAR

2

TEASPOONS SHALLOTS
minced *

2

EACH ONION ROLLS
split, grilled *

2

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 grill or under broiler (or hot griddle) cook mushrooms 4 minutes on each side, or until soft.

Sprinkle red bell pepper with balsamic vinegar and shallots.

Grill or lightly toast onion rolls.

Spread mayo 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.

Makes two sandwiches.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 76g (2.7 oz)

Amount per Serving

Calories 156 76% of calories from fat

% Daily Value *

Total Fat 13g 20%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 14mg 5%

Sodium 128mg 5%

Total Carbohydrate 2g 2%

Dietary Fiber 1g 4%

Sugars g

Protein 8g

Vitamin A 23% • Vitamin C 71%

Calcium 12% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium