Recipe - Grilled Portobella Mushrooms With Mango Chutn

2 tablespoon Balsamic vinegar
2 tablespoon Lemon juice
2 tablespoon Water
1 teaspoon Extravirgin olive oil
2 teaspoon Dried Italian seasoning
1 teaspoon Fresh rosemary; minced
One half teaspoon Pepper
2 Garlic cloves; minced
4 Portobello mushroom caps
(4inch)
Cooking spray
One fourth cup Roasted Red Bell Pepper
Sauce
4 Kaiser rolls or onion buns
(2ounce)
4 sl Provolone cheese (1/2ounce
each)
2 Romaine lettuce leaves;
halved
4 sl Tomato; One fourth inch thick

Combine first 9 ingredients in a large ziptop plastic bag seal and
marinate 30 minutes. Remove mushrooms from bag, reserving marinade. Prepare
grill or broiler. Place mushrooms on grill rack or broiler pan coated with
cooking spray; grill 6 minutes on each side or until browned, basting
occasionally with reserved marinade. Spread 1One half teaspoons Roasted Red Bell
Pepper Sauce over cut sides of rolls. Place 1 mushroom cap on bottom half
of rolls with 1 cheese slice, 1 lettuce half, 1 tomato slice, and roll top.
Repeat procedure with remaining ingredients. Yield: 4 sandwiches.

CALORIES 274 (30% from fat) FAT 9g; PROTEIN 11.4g; CARB 38.7g; FIBER 1.9g;
CHOL 10mg; IRON 4.8mg; S0DIUIM 542mg CALC 157mg

Recipe by: Cooking Light, September 1997, page 128

Posted to MCRecipe Digest V1 #776 by Terry & Kathleen Schuller
schuller@ix.netcom.com on Sep 07, 1997