You may also like
Categories:
red peppers low-fat mayonnaise garlic cayenne pepper vegetable oil spray portobello mushrooms onion crusty country bread rice vinegar baby spinach
Viewed: 50 - Published at: 10 months agoIngredients
- 1/2 cup chopped drained roasted red peppers from jar
- 1/4 cup low-fat mayonnaise
- 1 garlic clove, chopped
- 1/8 teaspoon cayenne pepper
- Nonstick vegetable oil spray
- 4 large portobello mushrooms, stems removed
- 4 1/2-inch-thick red onion slices
- 4 1/2-inch-thick crusty country bread slices (each about 5x3 inches)
- 2 tablespoons rice vinegar
- 4 cups baby spinach leaves
Method
- Blend first 4 ingredients in processor until smooth.
- Season with salt and pepper.
- Spray grill with oil spray; prepare barbecue (medium heat).
- Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper.
- Grill mushrooms, onion and bread until vegetables are tender and bread is golden, turning often, about 12 minutes for vegetables and 5 minutes for bread.
- Transfer 2 tablespoons red pepper mayonnaise to large bowl.
- Whisk in vinegar, add spinach and toss.
- Divide among 4 plates.
- Place 1 bread slice atop spinach on each.
- Top each with 1 mushroom, then 1 onion slice.
- Spoon 2 tablespoons red pepper mayonnaise atop each.
