Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Italian Portobello Sandwiches




Source of Recipe


Cooking Light Magazine


Recipe Introduction


" You could think of this as a veggie Philly cheese steak, with beefy portobello mushrooms standing in for the meat. "



List of Ingredients




1 teaspoon olive oil
2 cups sliced portobello mushroom caps
2 (1/4 inch thick) slices red onion, separated into rings
1/4 cup fat-free mayonnaise
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground black pepper
4 (1.5 ounce) slices sourdough bread
2/3 cup bottled roasted red bell peppers
2 slices Provolone cheese


Recipe



Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.
2 Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.

YIELD: 2 Servings

Reprinted with permission of Cooking Light® magazine. All rights reserved.

CALORIES 412 (27% from fat); FAT 12.3g (sat 5.3g, mono 3.8g, poly 0.8g); PROTEIN 18.3g; CARB 60.1g; FIBER 2.6g; CHOL 20mg; IRON 5.9mg; SODIUM 1,117mg; CALC 320mg