Roasted 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 red bell pepper |
cooking spray |
2 (4-inch) portobello caps |
2 (1/2-inch-thick) slices sweet onion |
1 1/2 tablespoons balsamic vinegar |
2 teaspoons olive oil |
2 (2-ounce) onion sandwich buns, halved and toasted |
2 (3/4-ounce) slices mozzarella cheese |
1/2 cup fresh basil leaves or arugula |
1 teaspoon balsamic vinegar |
Directions:
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a 15 x 10-inch jelly-roll pan coated with cooking spray; flatten with hand. Place mushrooms (gill side down) and onion slices on pan. Combine 1 1/2 tablespoons balsamic vinegar and olive oil, stirring with a whisk. Brush vinegar mixture evenly over mushrooms, onion slices, and pepper halves.
3. Broil 8 to 9 minutes or until mushroom caps are tender. Remove mushrooms; broil onion and bell pepper 3 additional minutes or until crisp-tender.
4. Place mushroom caps on bottom halves of buns; carefully place onion and pepper halves over mushroom caps. Place cheese over onion. Broil 1 minute or until cheese begins to melt. Top with basil leaves, and sprinkle each with 1/2 teaspoon vinegar. Cover with top halves of buns.
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