Lowfatgrilledportobellosandwich Recipes
GRILLED PORTOBELLO SANDWICH
[DRAFT]
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich. Substitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade. Make Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.
LOW-FAT GRILLED PORTOBELLO SANDWICH
Try this instead of a burger next time and save the fat and calories. Prep time is also marinade time.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 2h10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Marinate mushroom in the vinaigrette dressing in a zip-lock bag in the fridge for 2 hours.
- Remove mushroom from the marinade and grill or cook it in a non-stick skillet with the bell pepper for 5 minutes on each side.
- Mix the garlic and mayonnaise together and spread on the roll halves.
- Top with the mushroom and cheese.
Nutrition Facts : Calories 655.7, Fat 47, SaturatedFat 9.3, Cholesterol 7.5, Sodium 611.2, Carbohydrate 46.3, Fiber 5, Sugar 9.8, Protein 16.3
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