Portobello Sandwiches with Zesty Red Onions

• Cooking spray
• 3 tablespoons low-sodium vegetable broth or water
• 1 teaspoon toasted sesame oil
• 1 to 2 cups sliced red onions (1/4 inch thick)
• 1 large or 2 medium red bell peppers, sliced
• 2 tablespoons light brown sugar
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried basil, crumbled, or 1 tablespoon snipped fresh basil
• 1/8 to 1/4 teaspoon crushed red pepper flakes
• 2 fresh portobello mushrooms (4 to 6 ounces each), stems discarded
• 2 ounces provolone cheese, sliced
• 1/2 long, wide loaf French or Italian bread (about 8 ounces)

1. Lightly spray a large skillet, roasting pan, and roasting rack with cooking spray.
2. Pour the broth and oil into the skillet, swirling to coat the bottom.
3. Cook the onions and bell pepper over medium-high heat for about 2 minutes, stirring occasionally.
4. Reduce the heat to medium and cook until the onions are quite limp and beginning to brown, about 10 minutes, stirring occasionally.
5. Meanwhile, preheat the broiler.
6. In a small bowl, whisk together the brown sugar, vinegar, lemon juice, basil, and red pepper flakes until the sugar dissolves.
7. Lightly brush both sides of the mushrooms with part of the mixture, reserving the remaining mixture.
8. Broil the mushrooms on the roasting rack about 4 inches from the heat for 5 minutes on each side, or until they darken and begin to shrivel.
9. When the onions are beginning to brown, stir in the remaining brown sugar mixture.
10. Bring to a boil over medium heat and boil until the onions are coated and no liquid remains.
11. Slice the bread in half lengthwise, then into quarters crosswise (8 pieces total).
12. Cut the mushrooms into 3/4-inch slices.
13. Spread the onion mixture over 4 pieces of the bread.
14. Add the mushrooms, then the provolone.
15. Top with the remaining bread and serve, or put the open sandwiches and remaining bread on the roasting rack used for the mushrooms and broil for 1 minute, or until the provolone melts and the bread is toasted.
16. If youre watching your sodium intake, use half as much bread as the recipe calls for and serve this sandwich open-face.
17. Youll need knives and forks.
18. (Per Serving)
19. Calories: 287
20. Total Fat: 6.0g
21. Saturated: 3.0g
22. Trans: 0.0g
23. Polyunsaturated: 1.0g
24. Monounsaturated: 1.5g
25. Cholesterol: 10mg
26. Sodium: 501mg
27. Carbohydrates: 47g
28. Fiber: 3g
29. Sugars: 12g
30. Protein: 12g
31. Dietary Exchanges
32. 2 1/2 Starch
33. 2 Vegetable
34. 1/2 Medium-Fat Meat

cooking spray, vegetable broth, sesame oil, red onions, red bell peppers, light brown sugar, vinegar, lemon juice, basil, red pepper, fresh portobello mushrooms, provolone cheese, long

Taken from www.epicurious.com/recipes/food/views/portobello-sandwiches-with-zesty-red-onions-375677 (may not work)