Recipe and Photo by: Better Homes and Gardens
A seasoned portobello mushroom is grilled then topped with provolone, mayo, sweet peppers and basil, served on a ciabatta roll for an "mmmm" meatless dish.
dried Italian seasoning, crushed
4 to 8
bottled, roasted red sweet pepper
fresh basil leaves
1. Scrape gills from mushroom caps, if desired. Drizzle mushrooms with oil. Sprinkle salt, pepper and crushed Italian seasoning.
2. On charcoal grill, cook mushrooms on rack of uncovered grill directly over medium coals for 6 to 8 minutes, turning once halfway through cooking. Top each mushroom with a cheese slice. Place rolls, split sides down, on grill rack. Grill 2 minutes more, until cheese is melted, mushrooms are tender, and rolls are toasted.
3. Serve mushrooms on rolls. Pass mayonnaise, sweet pepper pieces, and basil leaves. Makes 4 servings.
nutritional info per serving
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