This popular vegetarian grilled mushroom sandwich recipe is seasoned with Italian spices. Prepare it from start-to-finish in less than 30 minutes.
- Makes: 4 servings
- Start to Finish: 20 mins
tablespoons olive oil
teaspoon dried Italian seasoning, crushed
slices provolone cheese
ciabatta rolls, split
to 8 pieces bottled, roasted red sweet pepper
cup fresh basil leaves
- Scrape gills from mushroom caps, if desired. Drizzle mushrooms with oil. Sprinkle salt, pepper and crushed Italian seasoning.
- On charcoal grill, cook mushrooms on rack of uncovered grill directly over medium coals for 6 to 8 minutes, turning once halfway through cooking. Top each mushroom with a cheese slice. Place rolls, split sides down, on grill rack. Grill 2 minutes more, until cheese is melted, mushrooms are tender, and rolls are toasted.
- Serve mushrooms on rolls. Pass mayonnaise, sweet pepper pieces, and basil leaves. Makes 4 servings.
Nutrition Facts (Portobello Burgers)
- Per serving:
- 520 kcal cal.,
- 29 g fat
- (9 g sat. fat,
- 9 g polyunsaturated fat,
- 8 g monounsatured fat),
- 25 mg chol.,
- 972 mg sodium,
- 49 g carb.,
- 4 g fiber,
- 2 g sugar,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
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