Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches

Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
Although you can cook the vegetables, bread and tomato side dish in a grill pan, these Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches come together quickly on the increased surface area of an outdoor grill.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Recipe Time

Prep: 34 Minutes

Nutritional Information

Calories 317
Caloriesfromfat 30 %
Fat 10.5 g
Satfat 4.8 g
Monofat 3.2 g
Polyfat 1.4 g
Protein 14 g
Carbohydrate 41.7 g
Fiber 4 g
Cholesterol 13 mg
Iron 3.2 mg
Sodium 571 mg
Calcium 118 mg

Ingredients

1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 (4-inch) portobello mushroom caps
Cooking spray
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (2-ounce) Kaiser rolls
1/2 cup (4 ounces) soft goat cheese

Preparation

1. Prepare grill to medium-high heat.

2. Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.

3. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.

4. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.

5. Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Elizabeth Karmel,

May 2008
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