Got this in my inbox from Cooking Light this morning and YUM! Looks great! I want to pick some portobellos up this week and try this one out, or something similar! find.myrecipes.com/recipes/recipefinder.dy
2 teaspoons olive oil
4 (4-inch) portobello caps
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon bottled minced garlic
1/4 cup (1 ounce) crumbled Gorgonzola cheese
3 tablespoons reduced-fat mayonnaise
4 (2-ounce) sandwich rolls
2 cups trimmed arugula
1/2 cup sliced bottled roasted red bell peppers
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.
Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.
Portobello mushrooms are well-paired with pungent Gorgonzola cheese. Use crumbled blue cheese to save even more time.
Calories:278 (32% from fat)
Fat:9.9g (sat 3g,mono 1.7g,poly 0.4g)
Edited by: SANDRA_92083 at: 1/31/2011 (11:56)
~ Rebekah ~
Men's best successes come after their disappointments.
- Henry Ward Beecher
| current weight: 165.0