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Roasted Portobello Sandwiches

Yield 2 servings

Ingredients

  • 1 red bell pepper
  • Cooking spray
  • 2 (4-inch) portobello caps
  • 2 (1/2-inch-thick) slices sweet onion
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 2 (2-ounce) onion sandwich buns, halved and toasted
  • 2 (3/4-ounce) slices mozzarella cheese
  • 1/2 cup fresh basil leaves or arugula
  • 1 teaspoon balsamic vinegar

Nutrition Information

  • calories 372
  • caloriesfromfat 34 %
  • fat 13.9 g
  • satfat 3.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 14.7 g
  • carbohydrate 50.1 g
  • fiber 5 g
  • cholesterol 17 mg
  • iron 0.0 mg
  • sodium 463 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a 15 x 10-inch jelly-roll pan coated with cooking spray; flatten with hand. Place mushrooms (gill side down) and onion slices on pan. Combine 1 1/2 tablespoons balsamic vinegar and olive oil, stirring with a whisk. Brush vinegar mixture evenly over mushrooms, onion slices, and pepper halves.

  3. Broil 8 to 9 minutes or until mushroom caps are tender. Remove mushrooms; broil onion and bell pepper 3 additional minutes or until crisp-tender.

  4. Place mushroom caps on bottom halves of buns; carefully place onion and pepper halves over mushroom caps. Place cheese over onion. Broil 1 minute or until cheese begins to melt. Top with basil leaves, and sprinkle each with 1/2 teaspoon vinegar. Cover with top halves of buns.

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