Italian Portobello Sandwiches

• 1 teaspoon olive oil
• 2 cups sliced portobello mushrooms caps
• 2 (1/4-inch-thick) slices red onion, separated into rings
• 1/4 cup fat-free mayonnaise
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon freshly ground black pepper
• 4 (1 1/2-ounce) slices sourdough bread
• 2/3 cup bottled roasted red bell peppers
• 2 (1-ounce) slices provolone cheese

1. Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.
2. Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.

olive oil, portobello mushrooms, red onion, mayonnaise, fresh basil, freshly ground black pepper, bread, red bell peppers, provolone cheese

Taken from www.myrecipes.com/recipe/italian-portobello-sandwiches (may not work)