Portabella And Provolone Sandwich

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 french rolls
• 2 portabella mushroom caps
• balsamic vinegar
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon garlic powder
• 2/3 cup low-fat mayonnaise
• 2 teaspoons lemon juice
• 2 garlic cloves, minced
• thyme, to taste
• 1/2 sweet onion, sliced
• 1 green pepper, sliced
• 2 slices reduced-fat provolone cheese

Recipe

• 1 first, wash the shroom caps, de-stem them, and set aside. now, in a shallow dish, combine balsamic vinegar, oregano, basil, and garlic powder( 1/3 inches in dish and a generous sprinkling of the herbs, should do ya.) place shroom caps ( gills down) in the dish and swirl the mixture around making sure to get the tops of the caps as well. now place in the fridge for 30min- 1 hour.
• 2 preheat broiler to about 450°f.
• 3 while shrooms suck up their flavor, slice green peppers and onion (fajita style). sauté them for a few minutes until they start turning soft, set aside.
• 4 now, combine mayo, garlic, lemon juice and a pich of rosemary( fresh is better) this is now aioli sauce, set aside for use later.
• 5 tip: you don't have to, but i always pre-toast my french rolls, otherwise they can get soggy from the shrooms, cheese, etc. i toast all sides except for the bottom of the top half of roll.
• 6 by this time the shrooms are ready, heat a grill pan and spray with olive oil cooking spray. cook the shrooms over medium heat until tender throughout, about 2 1/2 min on each side. i usually pour some of the marinade over while cooking as well. transfer caps to an absorbent paper towel (many) to drain excess juices. cut caps in half.
• 7 now spread a little mayo on bottom half of roll, then stack, mushrooms, peppers, and onions, then top with the provolone. arrange on a broiler safe pan ( also put the top of the bun, bottom up so it can toast also) place in oven and watch, should be toasted, and cheese melted in 5 minutes or less.
• 8 spread mayo on the remaining half of bun. press together, cut in half, and enjoy. (goes great with steamed kale).