- 4
Ingredients
- 1/4 cup chopped fresh basil
- 3 tablespoons light mayonnaise
- 1 teaspoon cider vinegar
- 4 portobello mushroom caps
- Olive oil cooking spray
- Salt & Pepper to taste
- 4 hard rolls, (2 oz)
- 1 jar roasted red peppers, (7.5 oz) drained
- 4 slices thin red onion
- 4 green leaf lettuce leaves
Preparation
Step 1
Heat grill. In small bowl, combine basil, mayonnaise & vinegar. Set aside. Spray both sides of mushroom caps lightly with olive oil cooking spray. Season with salt & pepper. Grill mushrooms over medium-hot coals, about 6 minutes each side or until just soft to the touch.
To serve: Split rolls & toast on grill. Divide red pepper into 4 portions. Spread heaping teaspoon of basil mixture on top & bottom halves of rolls. Layer each bottom half with portion of red pepper, mushroom, slice of onion and lettuce leaf. Top with remaining half of roll & serve. Serves 4
POINTS per serving: 5
NOTES : Basil mayo is also a great condiment for sandwich wraps. Use just 2 teaspoons per serving to jazz up turkey, chicken or vegetable fillings.