Portobello Mushroom Sandwich

January 28th, 2012

Rose

2 Portobello mushrooms
1 red pepper
1 box frozen chopped spinach (defrosted)
2 pocket-less whole wheat pitas (may also use whole wheat flat bread or pitas with pockets)
1/2 cup lite mozzarella cheese, shredded
1/2 cloves garlic, crushed or minced
1/2 tsp Italian-flavored salad dressing mix (such as Good Seasons Italian Salad Dressing Mix)
1 tsp olive oil
1/4 cup balsamic vinegar
Olive oil cooking spray or Misto sprayer filled with olive oil

Wash mushrooms. Gently scrub dirt away using a vegetable brush. Slice stems off and discard.
Wash red pepper. Cut lengthwise into quarters.
Discard stem, seeds and ribs.
Place mushrooms and pepper strips in a shallow baking pan that will fit into your broiler.
Lightly coat with 1-2 sprays of olive oil spray.
Sprinkle with salad dressing mix.
Cover with balsamic vinegar (may use more than ¼ cup if desired).
Broil for approximately 10 minutes. (Check and rotate frequently to avoid burning.) Note: may also grill vegetables if desired – this may shorten cooking time.
While mushroom and peppers are broiling, add 1 tsp olive oil to a non-stick skillet.
Sauté garlic for 1-2 minutes.
Add spinach. Continue to sauté spinach and garlic for about 5 minutes or until hot.
Cover and set aside when done. Remove mushrooms and peppers from broiler.
Spray each pocket-less pita with 1 spray of olive oil and sprinkle each with ¼ cup of shredded mozzarella cheese.
Broil for approximately 1-2 minutes or until cheese melts. Remove from oven.
Assemble your sandwiches. First, cut each pita in half. Then, layer spinach, red pepper and mushroom on one half.
Finally, top with the other half of the pita. Serve

Preparation time: 25 minute(s)

Cooking time: 25 minute(s)

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