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
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
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