| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Sami |
Sandwiches, Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Balsamic vinegar |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Water |
| 1 |
ts |
Extra-virgin olive oil |
| 2 |
ts |
Dried Italian seasoning |
| 1 |
ts |
Fresh rosemary; minced |
| 1/2 |
ts |
Pepper |
| 2 |
|
Garlic cloves; minced |
| 4 |
|
Portobello mushroom caps (4-inch) |
|
|
Cooking spray |
| 1/4 |
c |
Roasted Red Bell Pepper Sauce |
| 4 |
|
Kaiser rolls or onion buns (2-ounce) |
| 4 |
sl |
Provolone cheese (1/2-ounce each) |
| 2 |
|
Romaine lettuce leaves; halved |
| 4 |
sl |
Tomato; 1/4 inch thick |
INSTRUCTIONS
Combine first 9 ingredients in a large zip-top plastic bag seal and
marinate 30 minutes. Remove mushrooms from bag, reserving marinade. Prepare
grill or broiler. 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. Spread 11/2 teaspoons Roasted Red Bell
Pepper Sauce over cut sides of rolls. Place 1 mushroom cap on bottom half
of rolls with 1 cheese slice, 1 lettuce half, 1 tomato slice, and roll top.
Repeat procedure with remaining ingredients. Yield: 4 sandwiches.
CALORIES 274 (30% from fat) FAT 9g; PROTEIN 11.4g; CARB 38.7g; FIBER 1.9g;
CHOL 10mg; IRON 4.8mg; S0DIUIM 542mg CALC 157mg
Recipe by: Cooking Light, September 1997, page 128
Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on Sep 07, 1997
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