Italian Portobello Sandwiches

Photo: Oxmoor House

Yield: 2 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 412
  • Calories from fat: 27%
  • Fat: 12.3g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 18.3g
  • Carbohydrate: 60.1g
  • Fiber: 2.6g
  • Cholesterol: 20mg
  • Iron: 5.9mg
  • Sodium: 1117mg
  • Calcium: 320mg


  • 1 teaspoon olive oil
  • 2 cups sliced portobello mushrooms 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 1/2-ounce) slices sourdough bread
  • 2/3 cup bottled roasted red bell peppers
  • 2 (1-ounce) slices provolone cheese


  1. 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.
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