Canyon Ranch Grilled Portobello Sandwich with Roasted Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Round out your lunch: Add half a mango or papaya. Ingredients:
olive- or canola-oil cooking spray |
2 tsp olive oil |
4 large portobello mushrooms, stems removed |
1/2 tsp salt |
1/2 tsp pepper |
1 large red onion, peeled and cut into 1/2-inch-thick slices |
2 medium roasted red bell peppers (jarred), seeded and cut into 1/2-inch-thick slices |
1/4 cup nonfat plain yogurt |
1/2 cup crumbled blue cheese |
4 large arugula leaves |
4 multigrain rolls (about 2 oz each), lightly grilled and split |
Directions:
1. Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. Brush mushroom caps with oil and sprinkle with salt and pepper. Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes. In a small bowl, combine yogurt and blue cheese. Mix well. Spread 3 tbsp blue cheese mixture on the top of a multigrain bun. On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper. Replace top of bun and serve.
2. Nutritional analysis per serving: 305 calories, 10 g fat (3 g saturated fat), 44 g carbohydrates, 13 g protein, 6 g fiber Nutritional analysis provided by Self
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