START TO FINISH: 25 minutes MAKES 4 sandwiches
3 6- to 8-ounce fresh portobello mushrooms
3 tablespoons olive oil
3 tablespoons red wine vinegar
6 cloves garlic, minced
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon salt
4 slices mozzarella cheese (4 ounces)
4 small crusty rolls, split and toasted
2 cups arugula or fresh baby spinach
2 medium tomatoes, cut into 1⁄4 -inch slices
1 Cut off mushroom stems even with caps; discard stems. Lightly rinse mushroom caps; gently pat dry with paper towels. If desired, remove gills from undersides of caps. In a small bowl whisk together oil, vinegar, garlic, pepper, and salt. Brush both sides of mushrooms with some of the oil mixture.
2 For a charcoal grill, grill mushroom caps, stemmed sides down, on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until tender, turning once halfway through grilling and brushing occasionally with the remaining oil mixture. (For a gas grill, preheat grill. Reduce heat to medium. Place mushroom caps on grill rack over heat. Cover and grill as above.) Cut mushrooms into 1⁄2 -inch slices.
3 Place cheese slices on bottoms of rolls. Layer with mushroom slices, arugula, and tomato slices; replace tops of rolls.
PER SANDWICH: 392 cal., 18 g total fat (5 g sat. fat), 14 mg chol., 659 mg sodium, 42 g carb., 4 g fiber, 17 g pro.
Vegan Icon make it vegan
Substitute mozzarella-flavor soy cheese for the mozzarella cheese.
