Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches

Yield: 4 servings (serving size: 1 sandwich) 8 points plus
Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches
Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup balsamic vinegar

  • 1

    tablespoon olive oil

  • 1

    garlic clove, minced

  • 1

    red bell pepper, cut in half and seeded

  • 1

    yellow bell pepper, cut in half and seeded

  • 4

    (4-inch) portobello mushroom caps

  • Cooking spray

  • 1/3

    cup chopped fresh basil

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 4

    (2-ounce) Kaiser rolls

  • 1/2

    cup (4 ounces) soft goat cheese

Directions

1. Prepare grill to medium-high heat. 2. Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture. 3. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl. 4. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll. 5. Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

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