Portobello Melts with Smoky Red Pepper Mayo

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

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Credit: Oxmoor House

Recipe Summary test

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; 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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