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Nutritional Information
Calories 274
Fat 9.0g
Cholesterol 10.0mg
Sodium 542mg
Carbohydrates 38.7g
Fiber 1.9g
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Grilled Portabello Mushroom Club Sandwich
Ingredients
2 tablespoons balsamic vinegar (aisle #6)
2 tablespoons lemon juice (aisle # 2)
2 tablespoons water
1 teaspoon extra-virgin olive oil (aisle # 11)
2 teaspoons dried Basil
or Italian seasoning (spice rack end of aisle #11)
1 teaspoon minced fresh rosemary
or ½ teaspoon dried (produce or spice rack end of aisle #11)
½ teaspoon pepper (aisle #11)
2 garlic cloves, minced (produce department)
4 (4-inch) Portabella mushroom caps (produce department)
Cooking spray (aisle #11)
2 red bell peppers, trimmed,
seeded and halved lengthwise (produce department)
4 large hamburger rolls, split in half
(food court, bakery department)
4 (½ - ounce) slices provolone cheese (from our deli department)
2 romaine lettuce leaves, halved (produce department)
4 (1/4-inch-thick) slices tomato (Produce department)
Directions
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1. Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate 30 minutes. Remove mushrooms from bag, reserving marinade.
2. Prepare grill or broiler, to medium high heat. Spray both sides of pepper with cooking spray and grill peppers over medium coals until lightly charred on both sides and tender, (move to outside of grill to keep warm while grilling mushrooms).
3. Place mushrooms on grill rack or broiler pan coated with cooking spray; grill 6 minutes on each side or until browned, basting occasionally with reserved marinade.
4. Place ½ a roasted pepper over each cut side of rolls. Place 1 mushroom cap on bottom half of roll; top with 1 cheese slice, 1 lettuce half, 1 tomato slice, and roll top. Repeat procedure with remaining ingredients. Yield: 4 sandwiches.
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Servings
Serves Serves 4
Time To Cook
Total Cooking time: Under 45 minutes, including marinade time.s.
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