Grilled Portobello Sandwich With Roasted Red Peppers


6 mediums portobello mushroom caps, cleaned and stemmed
1 large red onion, cut into six 2" slices
1 tablespoon olive oil
Grilled Roasted Red And Yellow Peppers
6 pieces whole-wheat pita breads (2 oz ea), opened to form pocket
1/2 cup low-fat mayonnaise
3 garlic cloves, finely minced
1 tablespoon fresh lemon juice
1 tablespoon capers
freshly-ground black pepper to taste


Prepare an outdoor grill with an oiled rack set 4 inches from the coals. On a gas grill, place the setting on high.
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.
Prepare a recipe of the Grilled Roasted Red And Yellow Peppers.
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.
In a small bowl, combine all ingredients for garlic lemon mayonnaise.
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.




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.


6.0 servings


Friday, December 10, 2010 - 1:02am


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