Grilled Portobello Sandwich With Roasted Red Peppers Recipe
Servings: 6
Ingredients
- 6 med portobello mushroom caps cleaned, stemmed
- 1 lrg red onion cut six 2" slices
- 1 Tbsp. extra virgin olive oil Grilled Roasted Red And Yellow Peppers (see recipe)
- 6 whl -wheat pita breads - (2 ounce ea) opened to create pocket
- 1/2 c. low-fat mayonnaise
- 3 x garlic cloves finely chopped
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. capers Freshly-grnd black pepper to taste
Directions
- Prepare an outdoor grill with an oiled rack set 4 inches from the coals. On a gas grill, place the setting on high.
- Place the portobello caps and red onion slices directly on the grill and brush with the extra virgin olive oil. Grill, turning once, for a total of 10 to 20 min, till mushrooms are soft and onions are caramelized.
- Prepare a recipe of the Grilled Roasted Red And Yellow Peppers.
- Remove the vegetables from the grill. Add in the pita bread and grill on both sides, for a total of 2 to 3 min. Slice the peppers into strips.
- In a small bowl, combine all ingredients for garlic lemon mayonnaise.
- To assemble: Open the grilled pita bread and spread with 1 Tbsp. of the mayonnaise per sandwich. Slide in the portobello cap. Top with the peppers and red onion slice.
- This recipe yields 6 servings. Service size: 1 sandwich.
- Comments: This sandwich will taste like a burger! Thick meaty portobello mushrooms sit inside pita bread, topped with roasted red peppers and grilled red onions and spread with a light garlic lemon mayonnaise.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 159 | 85% |
| Total Fat 17.94g | 22% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Potassium 431mg | 12% |
| Total Carbs 6.48g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.65g | 2% |
| Protein 2.33g | 4% |
