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| INGREDIENTS |
| 4 |
large Portobello mushroom caps, 5 inches in diameter |
| ⅓ cup |
balsamic vinegar |
| ½ cup |
water |
| 1 tbsp |
sugar |
| 1 |
garlic clove, minced |
| ¼ tsp |
cayenne pepper, optional |
| 1 tbsp. |
olive oil |
| 4 |
whole-wheat buns, toasted |
| 4 |
slices tomato |
| 4 |
slices red onion |
| 2 |
Bibb lettuce leaves, halved |
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| RECIPE |
-
Clean mushrooms with a damp cloth and remove their stems.
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Place in a glass dish, stem (gill) side up.
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Whisk together in a small bowl the vinegar, water, sugar, garlic, cayenne pepper and olive oil.
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Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
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Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
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Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.
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Position the cooking rack 4-6 inches from the heat source.
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Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side.
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Baste with marinade to keep from drying out.
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Using tongs, transfer the mushrooms to a plate.
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Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice and 1/2 lettuce leaf.
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| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
210 |
|
| Total Fat |
7 g |
|
| Sodium |
220 mg |
|
| Total Carbohydrates |
47 g |
|
| Fiber |
5 g |
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| Protein |
8 g |
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