Italian Portobello Sandwiches

Italian Portobello Sandwiches
Photo by Oxmoor House


  • 2 cups sliced portobello mushrooms caps
  • 4 (1 1/2-ounce) slices sourdough bread
  • 2/3 cup bottled roasted red bell peppers
  • ¼ teaspoon freshly ground black pepper
  • 2 (1/4-inch-thick) slices red onion, separated into rings
  • 2 (1-ounce) slices provolone cheese
  • 1 teaspoon olive oil
  • + 2 more ingredients
    • 2 tablespoons chopped fresh basil
    • ¼ cup fat-free mayonnaise

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; laye...

View full recipe at My Recipes


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