Italian Portobello Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 teaspoon olive oil |
2 cups sliced portobello mushrooms caps |
2 (1/4-inch-thick) slices red onion, separated into rings |
1/4 cup fat-free mayonnaise |
2 tablespoons chopped fresh basil |
1/4 teaspoon freshly ground black pepper |
4 (1 1/2-ounce) slices sourdough bread |
2/3 cup bottled roasted red bell peppers |
2 (1-ounce) slices provolone cheese |
Directions:
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 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.
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