Grilled Portobello Sandwich with Roasted Red Pepper Aioli

Healthier_Me

~ROASTED RED PEPPER AIOLI~
1/2 cup Best Foods/Helman's Light Mayonnaise
3 cloves garlic, pressed
1/2 Tbsp lemon juice
7 oz roasted red pepper (2 large peppers)

~PORTOBELLO MUSHROOMS~
4 Large Portobello mushrooms
1/4 cup balsamic vinegar
2 Tbsp olive oil
1/8 tsp salt
1 tsp dried basil
1 tsp dried oregano
3 cloves garlic, pressed

4 whole wheat hamburger buns (I used buns that were 140 calories each)

4 slices of Sargento Reduced Fat Provolone cheese

One additional roasted red pepper cut into slices for topping the portobello and cheese.



Make the Aioli first so it has time to allow the tastes to blend:
.
Combine in a food processor: the mayonnaise, 3 cloves of garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of portobello sandwiches.
.
Marinade and Mushrooms:
In a ziplock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic, salt, basil, and oregano. Shake to mix. Take the portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour ( I usually prep them the night before and pull them out for dinner the next day and then skip the basting), turning occasionally to make sure all the mushrooms are equally marinated.
.
Preheast your grill for medium high heat.
.
Brush grate with oil, or spray with cooking spray away from the heat or flame. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
.
Assemble the sandwich with the wheat buns, mushroom with cheese, 2 Tbsp of Aioli sauce, and extra roasted red pepper slices.
.
NOTE: To roast red peppers, place your rack on the top level in your oven, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)



Number of Servings: 4

Calories 206.2

Total Fat 10.0 g

Saturated Fat 2.6 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 2.6 g

Cholesterol 10.0 mg

Sodium 389.3 mg

Potassium 256.9 mg

Total Carbohydrate 23.1 g

Dietary Fiber 3.2 g

Sugars 1.1 g

Protein 9.8 g


Vitamin A 3.7 %

Vitamin B-12 0.0 %

Vitamin B-6 11.8 %

Vitamin C 287.9 %

Vitamin D 0.0 %

Vitamin E 3.0 %

Calcium 17.3 %

Copper 7.3 %

Folate 7.8 %

Iron 5.1 %

Magnesium 5.7 %

Manganese 21.2 %

Niacin 6.6 %

Pantothenic Acid 2.2 %

Phosphorus 5.3 %

Riboflavin 3.2 %

Selenium 8.3 %

Thiamin 4.4 %

Zinc 2.7 %

Healthier_Me

~ROASTED RED PEPPER AIOLI~
1/2 cup Best Foods/Helman's Light Mayonnaise
3 cloves garlic, pressed
1/2 Tbsp lemon juice
7 oz roasted red pepper (2 large peppers)

~PORTOBELLO MUSHROOMS~
4 Large Portobello mushrooms
1/4 cup balsamic vinegar
2 Tbsp olive oil
1/8 tsp salt
1 tsp dried basil
1 tsp dried oregano
3 cloves garlic, pressed

4 whole wheat hamburger buns (I used buns that were 140 calories each)

4 slices of Sargento Reduced Fat Provolone cheese

One additional roasted red pepper cut into slices for topping the portobello and cheese.



Make the Aioli first so it has time to allow the tastes to blend:
.
Combine in a food processor: the mayonnaise, 3 cloves of garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of portobello sandwiches.
.
Marinade and Mushrooms:
In a ziplock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic, salt, basil, and oregano. Shake to mix. Take the portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour ( I usually prep them the night before and pull them out for dinner the next day and then skip the basting), turning occasionally to make sure all the mushrooms are equally marinated.
.
Preheast your grill for medium high heat.
.
Brush grate with oil, or spray with cooking spray away from the heat or flame. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
.
Assemble the sandwich with the wheat buns, mushroom with cheese, 2 Tbsp of Aioli sauce, and extra roasted red pepper slices.
.
NOTE: To roast red peppers, place your rack on the top level in your oven, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)



Number of Servings: 4

Calories 206.2

Total Fat 10.0 g

Saturated Fat 2.6 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 2.6 g

Cholesterol 10.0 mg

Sodium 389.3 mg

Potassium 256.9 mg

Total Carbohydrate 23.1 g

Dietary Fiber 3.2 g

Sugars 1.1 g

Protein 9.8 g


Vitamin A 3.7 %

Vitamin B-12 0.0 %

Vitamin B-6 11.8 %

Vitamin C 287.9 %

Vitamin D 0.0 %

Vitamin E 3.0 %

Calcium 17.3 %

Copper 7.3 %

Folate 7.8 %

Iron 5.1 %

Magnesium 5.7 %

Manganese 21.2 %

Niacin 6.6 %

Pantothenic Acid 2.2 %

Phosphorus 5.3 %

Riboflavin 3.2 %

Selenium 8.3 %

Thiamin 4.4 %

Zinc 2.7 %