Porto bello mushroom sandwich

Grilled Portobello and Spring Green Sandwiches
Serves: 4    Calories: 275 calories per serving
Serving: 1 sandwich
INGREDIENTS
2 tablespoons extra virgin olive oil
1-1/2 tablespoons balsamic vinegar
1 tablespoon coarse grain Dijon mustard
1 tablespoon water
1 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon salt
4 large portobello mushroom caps, wiped with damp towel, gills and stems removed
1 Nonstick cooking spray
8 slices multigrain Italian bread, (8 ounces)
1/4 cup crumbled reduced-fat blue cheese, (1 ounce)
2 ounces spring greens
PREPARATION
1. Combine oil, vinegar, mustard, water, oregano, garlic, pepper and salt in medium bowl. Place mushrooms on sheet of foil or large plate. Brush 2 tablespoons dressing over mushrooms; set aside remaining dressing. Let mushrooms stand 30 minutes.
2. Spray grill pan with cooking spray; heat over medium-high heat. Spray both sides of bread slices with cooking spray. Grill bread 1 minute per side, pressing down with spatula to flatten slightly. Set aside.
3. Grill mushrooms 3 to 4 minutes per side or until tender. Place each mushroom on one bread slice. Sprinkle with blue cheese.
4. Combine spring greens and reserved dressing. Arrange spring greens on top of mushrooms; top with remaining bread slices.
Recipe © 2011 Publications International, Ltd.
Photo © 2011 Publications International, Ltd.

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