PORTOBELLO SANDWICHES W/RED ONIONS
Source of Recipe
Halfmysize
Recipe Introduction
SERVES: 2
POINTS PER SERVING: 6
List of Ingredients
3 Tbsp. water
1 tsp. toasted sesame oil
1 small red onion, thinly sliced
1 medium red bell pepper, thinly sliced
2 Tbsp. light brown sugar
2 Tbsp. balsamic vinegar
1 Tbsp. fresh snipped basil, chopped or 1 tsp. dried basil
1/4 tsp. crushed red pepper flakes
2 fresh portobello mushroom caps
1/4 of a loaf French bread or Italian bread**
2 slices low-fat Provolone cheese
Recipe
Spray a large nonstick skillet and broiler pan with non-stick cooking spray. Heat skillet over medium-high heat. Preheat broiler.
Pour water and oil into skillet; swirl to coat bottom. Cook onions and peppers over medium-high heat for 2 minutes, stirring occasionally. Reduce heat to medium and cook until onions and peppers are limp and beginning to brown, about 10 minutes, stirring occasionally.
In a small bowl, whisk together brown sugar, balsamic vinegar, chopped basil, and red pepper flakes, until sugar is dissolved.
Lightly brush both sides of mushroom caps with mixture. Broil mushrooms on broiler pan for about 7 minutes on each side, or until they darken and begin to shrivel.
When onions are beginning to brown, stir in remaining brown sugar mixture. Cook over medium heat until onions are caramelized and no liquid remains.
Slice bread in half lengthwise and then again in half (4 pieces). Cut mushrooms into 1/4" slices. Spoon half of onion mixture over two pieces of bread. Add mushrooms, then top with provolone slice. Put open sandwiches and tops, sliced side up on broiler pan. Broil for 2 minutes, or until cheese is melted and bread tops are toasted.
**NOTE: You can serve these sandwiches open faced to save calories. Also note that nutrition information provided is based on ingredients that I used for this recipe for an open face sandwich. Your nutrition information may differ depending on the bread the you use and how you serve it.
Nutrition Information:
306 cal., 7 g. fat, 3 g. fiber
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