4 large portobello mushrooms (1 cap per sandwich)
4 teaspoons extra virgin olive oil
Rock or kosher salt and pepper to taste
4 oz. low-fat mozzarella
4 large pieces roasted red pepper (roast yourself, or if you go with the ready-made stuff, pat it dry with a paper towel.)
4 whole wheat pitas or 8 slices of light bread
Greens (arugula, iceberg, whatever you like!)
Low-fat mayonnaise or store-bought pesto, if desired
Instructions:
Remove and discard mushroom stems. Brush top of mushroom caps with a bit of the olive oil. (You really do not need to slather it on.) Season with salt and pepper.
Lightly coat your grill with cooking spray. Grill mushrooms, covered, for approximately four minutes; turn and grill another three, or until tender.
Place flat side of mushroom up on the grill, and top with a thin slice of mozzarella and a nice juicy piece of red pepper. Cover and cook one minute more, until the cheese is melted. At same time, toss your roll, pita or light bread onto the grill until lightly toasted.
Put a layer of greens on the bread (or in the pita) top with a mushroom cap and add a bit of low-fat mayo or prepared pesto sauce.
Serves 4
Fun Factoid: Mushrooms have been named the "vegetarians' beefsteak," because there is no other vegetable that even comes close to the taste and texture of meat.
Read more: http://www.beliefnet.com/Love-Family/Recipes/10-Healthy-Summer-Recipes.aspx?p=7#ixzz20O6fpyzq
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