Grilled Portobello Sandwich With Roasted Red Peppers

Recipe Ingredients

6 lbs	2724g / 96oz	Portobello mushroom caps - cleaned, stemmed (medium)
1 lb	454g / 16oz	Red onion - cut six 2" slices (large)
1 tablespoon	15ml	Olive oil
		Grilled Roasted Red And Yellow Peppers - (see recipe)
6		Whole-wheat pita breads - (2 oz ea) - opened to form
		Pocket
		Garlic Lemon Mayonnaise
1/2 cup	118ml	Low-fat mayonnaise
3		Garlic cloves - finely minced
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Capers
		Freshly-ground black pepper - to taste

Recipe Instructions

Prepare an outdoor grill with an oiled rack set 4 inches from the coals. On a gas grill, place the setting on high.

Place the portobello caps and red onion slices directly on the grill and brush with the olive oil. Grill, turning once, for a total of 10 to 20 minutes, until mushrooms are soft and onions are caramelized.

Prepare a recipe of the Grilled Roasted Red And Yellow Peppers.

Remove the vegetables from the grill. Add the pita bread and grill on both sides, for a total of 2 to 3 minutes. Slice the peppers into strips.

In a small bowl, combine all ingredients for garlic lemon mayonnaise.

To assemble: Open the grilled pita bread and spread with 1 tablespoon of the mayonnaise per sandwich. Slide in the portobello cap. Top with the peppers and red onion slice.

This recipe yields 6 servings. Service size: 1 sandwich.

Exchanges Per Serving: 3 Starch, 3 Vegetable, 1 Monounsaturated Fat.

Nutrition Facts: Calories 278; Calories from Fat 71; Total Fat 8g; Saturated Fat 10g; Cholesterol 0mg; Sodium 322mg; Carbohydrates 50g; Dietary Fiber 5g; Sugars 12g; Protein 9g.

Source:
Diabetes Forcast - Jul, 2000 at - http://www.diabetes.org/main/community/forecast/default.jsp

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