INGREDIENTS

INSTRUCTIONS

4 SERVINGS DAIRY-FREE
If you're in the mood, top the cooked mushrooms with a bit of your favorite
cheese. Look for roasted peppers packed in virgin olive oil with garlic for
extra flavor-we used the water-packed version to keep the fat down.
MEAL PLAN: Make a quick pasta salad with cooked penne pasta, chopped
tomatoes, chopped basil and kalamata olives. Toss with a vinaigrette
dressing and serve at room temperature.
Prepare grill or heat grill pan over medium-high heat. Hold 1 mushroom
stemmed side up in your hand. Using small sharp knife, carefully cut and
scrape to remove most of dark brown "gills." Repeat with remaining
mushrooms. Set aside.
Drain roasted peppers in strainer set over small bowl, reserving liquid.
You should have about 2 tablespoons liquid. Thinly slice peppers and set
aside. Whisk vinegar, oil, mustard and 1 tablespoon water into red pepper
liquid in bowl to make dressing. Place 1 tablespoon of dressing in medium
bowl, add arugula and toss well.
Brush remaining dressing over both sides of mushrooms. Place mushrooms
stemmed side down on grill or in pan. Cook until juicy and tender, turning
once, about 3 to 4 minutes each side.
Place 1 mushroom on bottom of each bun. Top with pepper slices. Place some
arugula salad on top of each, cover with bun tops and serve.
PER SERVING: 166 CAL.; 8G PROT.; 5G TOTAL FAT (1G SAT. FAT); 10G CARB.; 0
CHOL.; 270MG SOD.; 5G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 18
Converted by MM_Buster v2.0l.

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