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Calories: 270 • Fat: 13 g • Carb: 29 g • Protein: 10 g
4 portobello mushroom caps
2 tbsp. balsamic vinegar
1 tbsp. low sodium soy sauce
1 tbsp. olive oil
1 tsp. garlic
1 tbsp. chopped rosemary
4 slices grilled red onion
Roasted red pepper slices (1 pepper) –fresh or jarred
4 slices (1/2 oz. each) reduced fat Gouda or Swiss (Alpine lace)
4 slices tomato
1/2 avocado, sliced thin
Fresh basil leaves
4 whole-wheat low-calorie thin rounds
Whole ground mustard
In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, garlic and pepper. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms and fresh red pepper on the grill, reserving marinade for basting. Grill mushrooms for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently. Remove pepper when charred. Let pepper cool and brush off exterior skin with knife, slice in 4 halves removing seeds.
Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the bread until lightly toasted.
To finish, place the basil and grilled portobello mushrooms on the bread and top with the grilled onions, sliced tomato, basil, and avocado. Spread top of bread round with mustard.