- 4 small portobello mushroom caps, stems removed
- 4 teaspoons balsamic vinegar
- 2 jarred roasted red pepper halves
- 2 whole wheat buns
- 2 tablespoons pesto (MUFA)
- Frisee greens (optional)
- Preheat grill pan over medium heat. Grill mushrooms 8 minutes, turning halfway through and brushing with vinegar. Warm pepper halves and buns on pan.
- Spread each bun with half of the pesto. Place peppers, mushrooms, and frisee (if using) on buns. If desired, drizzle with additional vinegar.