1 portobello mushroom (4 oz.)
\n1\/3 C. light herb vinaigrette dressing
\n1\/2 large red bell pepper, sliced
\n1 clove garlic, finely minced
\n1 T. fat-free mayonnaise
\n1 onion-flavored sandwich roll
\n1 slice reduced-fat Monterey Jack cheese<\/p>\n
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.<\/p>\n
Yield: 1 sandwich
\nCalories: 306
\nFat: 10g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n