November 02, 2009
A couple of weeks ago, we announced that we are participating in Meatless Mondays, a campaign run in association with the Bloomberg School of Public Health at Johns Hopkins University ...
Edited by: Helen Pitlick
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Yield: 6 servings
[edit] Ingredients
6 |
medium portobello mushroom caps, cleaned and stemmed |
1 |
large red onion, cut into six 2" slices |
1 |
tablespoon olive oil |
6 |
pieces whole-wheat pita breads (2 oz ea), opened to form pocket |
½ |
cup low-fat mayonnaise |
3 |
garlic cloves, finely minced |
1 |
tablespoon fresh lemon juice |
1 |
tablespoon capers |
freshly-ground black pepper to taste |
[edit] Preparation
Step 1 |
Prepare an outdoor grill with an oiled rack set 4 inches from the coals. On a gas grill, place the setting on high. |
Step 2 |
Place the portobello caps and red onion slices directly on the grill and brush with the olive oil. Grill, turning once, for a total of 10 to 20 minutes, until mushrooms are soft and onions are caramelized. |
Step 3 |
Prepare a recipe of the Grilled Roasted Red And Yellow Peppers. |
Step 4 |
Remove the vegetables from the grill. Add the pita bread and grill on both sides, for a total of 2 to 3 minutes. Slice the peppers into strips. |
Step 5 |
In a small bowl, combine all ingredients for garlic lemon mayonnaise. |
Step 6 |
To assemble: Open the grilled pita bread and spread with 1 tablespoon of the mayonnaise per sandwich. Slide in the portobello cap. Top with the peppers and red onion slice. |
[edit] About Grilled Portobello Sandwich With Roasted Red Peppers
This sandwich will taste like a burger! Thick meaty portobello mushrooms sit inside pita bread, topped with roasted red peppers and grilled red onions and spread with a light garlic lemon mayonnaise.
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