Today’s recipe is for all my vegetarian friends out there. It’s low in fat and packed full of nutrients, fiber and flavor.
PORTOBELLO MUSHROOM SANDWICHES
4- (4 inch diameter) Portobello mushrooms 2 Tbsp. balsamic vinegar 1 Tbsp. olive oil ½ tsp. dried basil leaves Salt and pepper, 4 slices provolone cheese 1 large tomato sliced 1 avocado, sliced alfalfa sprouts 4 kaiser rolls or 8 pieces whole wheat bread Dijon mustard and mayonnaise
Remove stems from mushroom. Rinse and dry caps. Whisk together vinegar, oil, salt, pepper, and basil and brush on the top of the caps. Heat grill and place caps on grill, bottom side up. Brush inside of each cap with remaining oil mixture.
Grill about 3-4 minutes on each side until mushrooms are soft. Place cheese over each cap to melt. Remove from grill. Spread bread with condiments. Place each cap on bun or bread and top with avocado, tomato, and sprouts. Serve hot.
Some sweet potato fries would go great with this sandwich.