- 1 portobello mushroom cap, stems and gills removed
- 1/3 cup light herb vinaigrette dressing
- 1/2 large red bell pepper, halved and seeded
- 1 clove garlic, minced
- 1 tablespoon fat-free mayonnaise
- 1 onion-flavored sandwich roll
- 1 slice reduced-fat Monterey Jack cheese
- Drop the mushroom in a resealable plastic bag. Add the dressing, seal the bag, and let the mushroom marinate in the fridge for a couple of hours.
- Next, plop it on a grill or in a nonstick skillet, along with the pepper, and cook for 4 to 5 minutes per side. While the mushroom cooks, stir the garlic and mayonnaise together and spread the mixture on the sandwich-roll halves. Add the mushroom, bell pepper and cheese.