Italian Portobello Sandwiches

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* Exported from MasterCook *

 

Italian Portobello Sandwiches

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon olive oil

2 cups sliced portobello mushroom caps

2 slices red onion -- (1/4 inch thick) separated into rings

1/4 cup fat-free mayonnaise

2 tablespoons chopped fresh basil

1/4 teaspoon freshly ground black pepper

4 slices sourdough bread -- (1.5 ounce)

2/3 cup bottled roasted red bell peppers

2 slices Provolone cheese

 

 

1) Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms

and onion; cover and cook 7 minutes or until onion is tender, stirring

occasionally. Remove from heat; cool.

2) Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon

mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell

peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining

bread slices. Cut each sandwich in half.

Reprinted with permission of Cooking Light® magazine. All rights reserved.

CALORIES 412 (27% from fat); FAT 12.3g (sat 5.3g, mono 3.8g, poly 0.8g);

PROTEIN 18.3g; CARB 60.1g; FIBER 2.6g; CHOL 20mg; IRON 5.9mg; SODIUM 1,117mg;

CALC 320mg

 

 

 

Source:

" http://vegetarian.allrecipes.com/az/ItlinPrtbllSndwichs.asp "

 

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Per Serving (excluding unknown items): 707 Calories; 39g Fat (49.8% calories

from fat); 40g Protein; 49g Carbohydrate; 5g Dietary Fiber; 91mg Cholesterol;

1845mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 4 1/2

Fat; 1/2 Other Carbohydrates.

 

NOTES : " You could think of this as a veggie Philly cheese steak, with beefy

portobello mushrooms standing in for the meat. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0