Recipe Category
Quick and Delicious
Ingredients
- 2 teaspoons olive oil
- 4 (4-inch) portobello caps
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon bottled minced garlic
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
- 3 tablespoons reduced-fat mayonnaise
- 4 (2-ounce) sandwich rolls
- 2 cups trimmed arugula
- 1/2 cup sliced bottled roasted red bell peppers
Preparation
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.
- Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.
Note: Portobello mushrooms are well-paired with pungent Gorgonzola cheese. Use crumbled blue cheese to save even more time.
(Melanie Barnard, Cooking Light, OCTOBER 2006)
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