Portobello Melts With Smoky Red Pepper Mayo
- 4 large portobello mushroom caps
- Olive oil cooking spray
- 4 (0.7-ounce) part-skim mozzarella slices
- 2 tablespoons shredded Parmigiano-Reggiano cheese
- 4 (1.5-ounce) whole-grain white sandwich thins (such as Arnold)
- Prepare grill.
- Coat both sides of mushroom caps with cooking spray. Place mushroom caps, gill side down, on grill rack coated with cooking spray. Grill 5 minutes; turn mushrooms over, and top evenly with cheeses. Grill 5 minutes or until cheeses melt.
- Spread 2 1/2 tablespoons Smoky Red Pepper Mayo evenly on cut sides of each sandwich thin. Place a mushroom cap, cheese side up, on bottom of each sandwich thin. Top with sandwich thin tops.
- Choice Ingredient
- Round sandwich thins are a tasty alternative to regular sliced bread. Each serving contains 100 calories and 5 grams of fiber, which is comparable to a single slice of bread.
portobello mushroom, olive oil cooking spray, mozzarella slices, cheese, thins
Taken from www.myrecipes.com/recipe/portobello-melts-red-pepper (may not work)