portobello, red bell sandwich

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* Exported from MasterCook *

 

Portobello and Roasted Red Pepper Sandwiches

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-08

 

Amount Measure Ingredient -- Preparation Method

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12 ounces portobello mushroom caps -- (1 pound with stems)

4 medium garlic cloves -- sliced thin

2 tablespoons fresh rosemary leaves

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

salt and black pepper

2 cups arugula leaves -- washed, thoroughly dried

8 thick slices hearty bread

8 ounces drained roasted red bell peppers -- cut into thin strips

 

1. Adjust oven rack to upper-middle position (about 6 inches from heating

element) and preheat broiler.

 

2. Use paring knife to make 5 or 6 small incisions in smooth side of mushroom

caps. Stuff garlic slices and rosemary leaves into these incisions.

 

3. Combine vinegar, oil, and salt and pepper to taste in shallow baking dish

just large enough to hold mushrooms in single layer. Add mushrooms and marinate,

turning occasionally, for 5 minutes.

 

4. Place dish with mushrooms under broiler. Cook, turning several times, until

lightly browned, about 10 minutes.

 

5. Divide arugula among 4 slices of bread. Place one mushroom on top of arugula

on each slice of bread. Arrange some pepper strips over each mushroom.

 

6. Dip one side of remaining 4 slices of bread in mushroom juices in baking

dish. Place these slices, moistened side down, on top of filling to make 4

sandwiches. Cut in half and serve immediately.

 

PER SERVING: 312 CALORIES, 10 G PROTEIN, 11 G FAT, 2 G SATURATED FAT, 46 G

CARBOHYDRATES, 4 G FIBER, 411 MG SODIUM, 5% CALCIUM

 

Source:

" Natural Health 2002-01/02 "

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Per Serving (excluding unknown items): 237 Calories; 9g Fat (33.7% calories from

fat); 7g Protein; 34g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 284mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2 Fat.

 

NOTES : If you stud the mushrooms with garlic and rosemary, the seasonings won't

fall off when the mushrooms are cooked. Use only the rosemary leaves, not the

woody stems. The juices from the mushrooms and peppers moisten the bread so

there's no need for any sandwich spread.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2342 0