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Grilled Portobello Club

Yield 4 sandwiches

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 4 (4-inch) portobello mushroom caps
  • Cooking spray
  • 1/4 cup Roasted Red Bell Pepper Sauce
  • 4 (2-ounce) Kaiser rolls or onion buns
  • 4 (1/2-ounce) slices provolone cheese
  • 2 romaine lettuce leaves, halved
  • 4 (1/4-inch-thick) slices tomato

Nutrition Information

  • calories 274
  • caloriesfromfat 30 %
  • fat 9 g
  • satfat 2.7 g
  • monofat 1.4 g
  • polyfat 0.9 g
  • protein 11.4 g
  • carbohydrate 38.7 g
  • fiber 1.9 g
  • cholesterol 10 mg
  • iron 4.8 mg
  • sodium 542 mg
  • calcium 157 mg

How to Make It

  1. Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate 30 minutes. Remove mushrooms from bag, reserving marinade.

  2. Prepare grill or broiler. Place mushrooms on grill rack or broiler pan coated with cooking spray; grill 6 minutes on each side or until browned, basting occasionally with reserved marinade. Spread 1 1/2 teaspoons Roasted Red Bell Pepper Sauce over cut sides of rolls. Place 1 mushroom cap on bottom half of roll; top with 1 cheese slice, 1 lettuce half, 1 tomato slice, and roll top. Repeat procedure with remaining ingredients.