Ingredients

Serves:Prep: 4minCook: 6minTotal: 10min

•4 small portobello mushroom caps (8 ounces total), stems removed

•4 teaspoons balsamic vinegar

•2 jarred, roasted red bell pepper halves

•2 100% whole wheat buns

•2 tablespoons prepared pesto

•4 leaves frisee lettuce

Directions

1.Preheat a grill pan over medium heat.

2.Grill the mushrooms for 8 minutes, turning halfway during cooking and brushing with the vinegar. Warm the pepper halves and buns on the grill pan.

3.Spread each bun with half of the pesto.

4.Place 2 mushrooms and 1 pepper slice on each bun bottom, adding 2 pieces of frisee to each. Drizzle with additional vinegar, if desired, cap with bun top.

Nutritional Factsper serving

CALORIES

277 CAL

FAT

9.5 G

SATURATED FAT

2.3 G

SODIUM

613.4 MG

CARBOHYDRATES

38.3 G

TOTAL SUGARS

9.4 G

DIETARY FIBER

5.7 G

PROTEIN

10.7 G