Grilled Portabella and Bell Pepper Sandwiches

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

Ingredients

6
fresh large portabella mushroom caps
1
large bell pepper, cut into 1/4-inch slices
1
large red onion, sliced
1
tablespoon olive or vegetable oil
1/2
teaspoon seasoned salt
1
round focaccia bread (8 or 9 inch)
1/4
cup mayonnaise or salad dressing
1/4
cup basil pesto
4
leaf lettuce leaves

Directions

Directions

  • 1 Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill “wok”).
  • 2 Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
  • 3 Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.

Notes










Tips

Expert Tips

When red bell peppers are in season, go ahead and use one. Either red or green bell pepper tastes great. Whole-grain sandwich buns can be used instead of the focaccia.

Clean mushrooms just before using by wiping them off with a damp paper towel.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
310
Calories from Fat
150
% Daily Value
Total Fat
17g
25%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
490mg
20%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
10%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.