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Roasted Portobello Mushroom Sandwiches with Parmesan Mayonnaise

Photo: Oxmoor House
Prep time 7 mins
Cook time 11 mins
Yield 4 servings (serving size: 1 sandwich)
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

Ingredients

  • 2 (6-ounce) packages presliced portobello mushrooms
  • 12 sprays balsamic vinaigrette salad spritzer (such as Wish-Bone)
  • 1/2 cup Parmesan Mayonnaise
  • 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

Nutrition 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

How to Make It

  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.

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