Roasted Portobello Sandwiches

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

Preheat broiler.

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.

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.

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.