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Grilled Portobello Sandwich With Roasted Red Peppers
Ingredients:
6 medium portobello mushroom caps cleaned, stemmed
1 large red onion cut six 2 slices
1 tablespoon olive oil
Grilled Roasted Red And Yellow Peppers (see recipe)
6 whole-wheat pita breads - (2 oz ea) opened to form
pocket
=== GARLIC LEMON MAYONNAISE ===
1/2 cup low-fat mayonnaise
3 garlic cloves finely minced
1 tablespoon fresh lemon juice
1 tablespoon capers
Freshly-ground black pepper to taste
Yield:
6 Servings
Method:
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 olive oil. Grill, turning once, for a total of 10 to 20 minutes, until 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 the pita bread and grill on both sides, for a total of 2 to 3 minutes. 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 tablespoon 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.
Exchanges Per Serving: 3 Starch, 3 Vegetable, 1 Monounsaturated Fat.
Nutrition Facts: Calories 278; Calories from Fat 71; Total Fat 8g; Saturated Fat 10g; Cholesterol 0mg; Sodium 322mg; Carbohydrates 50g; Dietary Fiber 5g; Sugars 12g; Protein 9g.