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Categories:
olive oil portobello mushrooms red onion mayonnaise fresh basil freshly ground black pepper Bread red bell peppers Provolone cheese
Viewed: 43 - Published at: 7 years agoIngredients
- 1 teaspoon olive oil
- 2 cups sliced portobello mushrooms caps
- 2 (1/4-inch-thick) slices red onion, separated into rings
- 1/4 cup fat-free mayonnaise
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon freshly ground black pepper
- 4 (1 1/2-ounce) slices sourdough bread
- 2/3 cup bottled roasted red bell peppers
- 2 (1-ounce) slices provolone cheese
Method
- Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.
- Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.