Roasted Portobello Sandwiches

• 1 red bell pepper
• Cooking spray
• 2 (4-inch) portobello caps
• 2 (1/2-inch-thick) slices sweet onion
• 1 1/2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 2 (2-ounce) onion sandwich buns, halved and toasted
• 2 (3/4-ounce) slices mozzarella cheese
• 1/2 cup fresh basil leaves or arugula
• 1 teaspoon balsamic vinegar

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a 15 x 10-inch jelly-roll pan coated with cooking spray; flatten with hand. Place mushrooms (gill side down) and onion slices on pan. Combine 1 1/2 tablespoons balsamic vinegar and olive oil, stirring with a whisk. Brush vinegar mixture evenly over mushrooms, onion slices, and pepper halves.
3. Broil 8 to 9 minutes or until mushroom caps are tender. Remove mushrooms; broil onion and bell pepper 3 additional minutes or until crisp-tender.
4. Place mushroom caps on bottom halves of buns; carefully place onion and pepper halves over mushroom caps. Place cheese over onion. Broil 1 minute or until cheese begins to melt. Top with basil leaves, and sprinkle each with 1/2 teaspoon vinegar. Cover with top halves of buns.

red bell pepper, cooking spray, portobello caps, sweet onion, balsamic vinegar, olive oil, onion, mozzarella cheese, fresh basil, balsamic vinegar

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