Grilled Portobello Sandwich With Roasted Red Peppers

Photo: flickr user Canadacow

Ingredients

6 mediums portobello mushroom caps, cleaned and stemmed

1 large red onion, cut into six 2" slices

1 tablespoon olive oil

Grilled Roasted Red And Yellow Peppers

6 pieces whole-wheat pita breads (2 oz ea), opened to form pocket

1/2 cup low-fat mayonnaise

3 garlic cloves, finely minced

1 tablespoon fresh lemon juice

1 tablespoon capers

freshly-ground black pepper to taste

Preparation

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.

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About

This sandwich will taste like a burger! Thick meaty portobello mushrooms sit inside pita bread, topped with roasted red peppers and grilled red onions and spread with a light garlic lemon mayonnaise.