Roasted Portobello Mushroom Sandwiches with Parmesan Mayonnaise

Roasted Portobello Mushroom Sandwiches with Parmesan Mayonnaise Recipe
Photo: Oxmoor House
Begin assembling these sandwiches while the mushrooms broil, and add the hot-from-the-oven mushrooms at the end. Spread leftover Parmesan Mayonnaise on any of your favorite deli meat sandwiches-it adds a fantastic burst of flavor.

Prep: 7 minutes; Cook: 11 minutes

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 276
Caloriesfromfat 41 %
Fat 13 g
Satfat 2.3 g
Monofat 0.6 g
Polyfat 0.7 g
Protein 7.4 g
Carbohydrate 32.4 g
Fiber 2.8 g
Cholesterol 13 mg
Iron 2 mg
Sodium 806 mg
Calcium 88 mg

Ingredients

2 (6-ounce) packages presliced portobello mushrooms
12 sprays balsamic vinaigrette salad spritzer (such as Wish-Bone)
8 (3/4-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
1 (12-ounce) bottle roasted red bell peppers, drained
2 cups baby arugula

Preparation

1. Preheat broiler.

2. Place mushrooms on a baking sheet; coat evenly with balsamic spritzer. Broil mushrooms 11 to 12 minutes or until browned and tender.

3. While mushrooms broil, spread 1 tablespoon Parmesan Mayonnaise over cut side of each bread slice; top each of 4 slices with about 2/3 cup bell pepper and 1/2 cup arugula. Arrange roasted mushrooms evenly over arugula. Top with remaining 4 bread slices.