1 portobello mushroom (4 oz.)
1/3 C. light herb vinaigrette dressing
1/2 large red bell pepper, sliced
1 clove garlic, finely minced
1 T. fat-free mayonnaise
1 onion-flavored sandwich roll
1 slice reduced-fat Monterey Jack cheese

Drop the mushroom in a resealable plastic bag. Add the dressing, seal the bag, and let the mushroom marinate in the fridge for a couple of hours. Next, plop it on a grill or in a nonstick skillet–along with the pepper–and cook for 4 to 5 minutes per side. While the mushroom cooks, stir the garlic and mayonnaise together and spread the mixture on the sandwich roll halves. Add the mushroom and cheese, and assemble.

Yield: 1 sandwich
Calories: 306
Fat: 10g
Fiber: 3g