Portobello Melts with Smoky Red Pepper Mayo

Rating: Unrated

Smoky Red Pepper Mayo and melted cheese transform this grilled mushroom sandwich into the perfect weeknight dinner. Make some extra mayo to dress up other sandwiches; store it in the refrigerator for up to 1 week.

Recipe by Oxmoor House March 2010

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
7 mins
cook:
10 mins
total:
17 mins
Yield:
4 servings (serving size: 1 sandwich)
Nutrition Info
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Ingredients

Directions

  • Prepare grill.

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  • Coat both sides of mushroom caps with cooking spray. Place mushroom caps, gill side down, on grill rack coated with cooking spray. Grill 5 minutes; turn mushrooms over, and top evenly with cheeses. Grill 5 minutes or until cheeses melt.

  • Spread 2 1/2 tablespoons Smoky Red Pepper Mayo evenly on cut sides of each sandwich thin. Place a mushroom cap, cheese side up, on bottom of each sandwich thin. Top with sandwich thin tops.

  • Choice Ingredient

  • Round sandwich thins are a tasty alternative to regular sliced bread. Each serving contains 100 calories and 5 grams of fiber, which is comparable to a single slice of bread.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

Per Serving:
329 calories; calories from fat 0%; fat 17.6g; saturated fat 5.5g; mono fat 4.3g; poly fat 5.4g; protein 15.6g; carbohydrates 29.6g; fiber 7.4g; cholesterol 28mg; iron 1.8mg; sodium 680mg; calcium 288mg.
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