Roasted Portobello Mushroom Sandwiches with Parmesan Mayonnaise

Name: Roasted Portobello Mushroom Sandwiches with Parmesan Mayonnaise
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baby arugula; 21 grams crusty Chicago-style Italian bread (about 1/2 inch thick), toasted; 118 milliliters Parmesan Mayonnaise; 340 grams packages presliced portobello mushrooms; 340 grams roasted red bell peppers, drained

For $2.01 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 4g of fat, and a total of 101 calories. This recipe serves 4. If you have pre portobello mushrooms, crusty bread, parmesan mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 18 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Place mushrooms on a baking sheet; coat evenly with balsamic spritzer. Broil mushrooms 11 to 12 minutes or until browned and tender.

Ingredients you will need

Mushrooms

Spritzer

Equipment you will use

Baking Sheet

While mushrooms broil, spread 1 tablespoon Parmesan Mayonnaise over cut side of each bread slice; top each of 4 slices with about 2/3 cup bell pepper and 1/2 cup arugula. Arrange roasted mushrooms evenly over arugula. Top with remaining 4 bread slices.

Ingredients you will need

Bell Pepper