Roasted Portobello Mushroom Sandwiches with Parmesan Mayonnaise

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 Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 41%
  • Fat: 13g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 7.4g
  • Carbohydrate: 32.4g
  • Fiber: 2.8g
  • Cholesterol: 13mg
  • Iron: 2mg
  • Sodium: 806mg
  • Calcium: 88mg

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

Preparation

  1. 1. Preheat broiler.
  2. 2. Place mushrooms on a baking sheet; coat evenly with balsamic spritzer. Broil mushrooms 11 to 12 minutes or until browned and tender.
  3. 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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