Portabella and Provolone Sandwich

• 2 French rolls
• 2 portabella mushroom caps
• balsamic vinegar
• 12 teaspoon oregano
• 12 teaspoon basil
• 12 teaspoon garlic powder
• 23 cup low-fat mayonnaise
• 2 teaspoons lemon juice
• 2 garlic cloves, minced
• thyme, to taste
• 12 sweet onion, sliced
• 1 green pepper, sliced
• 2 slices reduced-fat provolone cheese

1. First, wash the shroom caps, de-stem them, and set aside.
2. Now, in a shallow dish, combine balsamic vinegar, oregano, basil, and garlic powder( 1/3 inches in dish and a generous sprinkling of the herbs, should do ya.)
3. Place shroom caps ( gills down) in the dish and swirl the mixture around making sure to get the tops of the caps as well.
4. Now place in the fridge for 30min- 1 hour.
5. Preheat broiler to about 450F.
6. While shrooms suck up their flavor, Slice green peppers and onion (fajita style).
7. Saute them for a few minutes until they start turning soft, set aside.
8. Now, combine mayo, garlic, lemon juice and a pich of rosemary( fresh is better) This is now Aioli sauce, set aside for use later.
9. TIP: You don't have to, but I always pre-toast my french rolls, otherwise they can get soggy from the shrooms, cheese, etc.
10. I toast all sides except for the bottom of the top half of roll.
11. By this time the shrooms are ready, heat a grill pan and spray with olive oil cooking spray.
12. Cook the shrooms over medium heat until tender throughout, about 2 1/2 min on each side.
13. I usually pour some of the marinade over while cooking as well.
14. Transfer caps to an absorbent paper towel (many) to drain excess juices.
15. Cut caps in half.
16. Now spread a little mayo on bottom half of roll, then stack, mushrooms, peppers, and onions, then top with the provolone.
17. Arrange on a broiler safe pan ( also put the top of the bun, bottom up so it can toast also) place in oven and watch, should be toasted, and cheese melted in 5 minutes or less.
18. Spread mayo on the remaining half of bun.
19. Press together, cut in half, and enjoy.
20. (Goes great with steamed kale).

french rolls, portabella mushroom caps, balsamic vinegar, oregano, basil, garlic, lowfat mayonnaise, lemon juice, garlic, thyme, sweet onion, green pepper, provolone cheese

Taken from www.food.com/recipe/portabella-and-provolone-sandwich-288769 (may not work)