Portobello Melts with Smoky Red Pepper Mayo |
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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Smoky Red Pepper Mayo and melted cheese transform this grilled mushroom sandwich into the perfect weeknight dinner. Make some extra mayo to dress up other sandwiches; store it in the refrigerator for up to 1 week. Ingredients:
4 large portobello mushroom caps |
olive oil cooking spray |
4 (0.7-ounce) part-skim mozzarella slices |
2 tablespoons shredded parmigiano-reggiano cheese |
smoky red pepper mayo |
4 (1.5-ounce) whole-grain white sandwich thins (such as arnold) |
Directions:
1. Prepare grill.
2. Coat both sides of mushroom caps with cooking spray. Place mushroom caps, gill side down, on grill rack coated with cooking spray. Grill 5 minutes; turn mushrooms over, and top evenly with cheeses. Grill 5 minutes or until cheeses melt.
3. Spread 2 1/2 tablespoons Smoky Red Pepper Mayo evenly on cut sides of each sandwich thin. Place a mushroom cap, cheese side up, on bottom of each sandwich thin. Top with sandwich thin tops.
4. Choice Ingredient
5. Round sandwich thins are a tasty alternative to regular sliced bread. Each serving contains 100 calories and 5 grams of fiber, which is comparable to a single slice of bread.
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