Grilled Portobello Mushroom Sandwich
Makes 1 serving
|1||large portobello mushroom, cleaned and stemmed|
|1/4||medium green bell pepper, halved|
|1||thin slice red onion|
|1||whole wheat hamburger bun, split|
|2||tablespoons fat-free Italian salad dressing|
|1||slice (1 ounce) reduced-fat part-skim mozzarella cheese|
- Brush mushroom, bell pepper, onion and cut sides of bun with some dressing; set bun aside. Place vegetables over medium-hot coals. Grill 2 minutes.
- Turn vegetables; brush with dressing. Grill 2 minutes or until vegetables are tender. Remove bell pepper and onion from grill.
- Place bun halves, cut sides down, on grill. Turn mushroom top side up; brush with any remaining dressing and cover with cheese, if desired. Grill 1 minute or until cheese is melted and bun is lightly toasted.
- Cut pepper into strips. Place mushroom on bottom half of bun; top with pepper strips and onion slice. Cover with top half of bun.
To broil, brush mushroom, bell pepper, onion and cut sides of bun with dressing. Place vegetables on greased rack of broiler pan; set bun aside. Broil vegetables 4 to 6 inches from heat 3 minutes; turn. Brush with dressing. Broil 3 minutes or until vegetables are tender. Place mushroom, top side up, on broiler pan; top with cheese. Place bun, cut sides up, on broiler pan. Broil 1 minute or until cheese is melted and bun is toasted. Assemble sandwich as directed above.
|Calories from Fat||22 %|
|Total Fat||6 g|
|Saturated Fat||3 g|
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