CANYON RANCH GRILLED PORTOBELLO SANDWICH WITH ROASTED PEPPERS
Categories Sandwich Cheese Mushroom Bake Low Fat Yogurt Blue Cheese Bell Pepper Self
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. Brush mushroom caps with oil and sprinkle with salt and pepper. Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes. In a small bowl, combine yogurt and blue cheese. Mix well. Spread 3 tbsp blue cheese mixture on the top of a multigrain bun. On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper. Replace top of bun and serve.
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Abuchi Onunkwo
[email protected]Delicious sandwich! The portobello mushrooms were flavorful and the roasted peppers added a nice smoky flavor. The avocado spread was also a great addition. I will definitely be making this again.
Firoz KhalMoradi
[email protected]This sandwich was easy to make and very tasty. I used a store-bought roasted pepper spread instead of roasting my own peppers, and it still turned out great. The avocado spread was also a nice touch.
M Riaz Muhammad riaz
[email protected]I followed the recipe exactly and the sandwich turned out great! The mushrooms were tender and flavorful, and the roasted peppers added a nice smoky flavor. The avocado spread was also delicious. I would definitely make this sandwich again.
Dakota Riddle
[email protected]This sandwich was okay. The mushrooms were a bit dry and the roasted peppers were a little too smoky for my taste. The avocado spread was also a bit bland.
Ghulamsarwar Parviz
[email protected]I made this sandwich for lunch and it was delicious! The mushrooms were perfectly grilled and the roasted peppers added a nice smoky flavor. I also really liked the avocado spread. This sandwich is definitely a keeper!
Namwanga Moreen
[email protected]This sandwich was easy to make and very tasty. I used a store-bought roasted pepper spread instead of roasting my own peppers, and it still turned out great. The avocado spread was also a nice touch.
Mian Hassan Sheikh Thaheem
[email protected]I followed the recipe exactly and the sandwich turned out great! The mushrooms were tender and flavorful, and the roasted peppers added a nice smoky flavor. The avocado spread was also delicious.
Romana Khan
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The portobello mushrooms are always cooked perfectly and the roasted peppers add a delicious smoky flavor. The avocado spread is also a great addition.
Ganbayar Ganbayar
[email protected]This sandwich was easy to make and turned out great! I used a balsamic reduction instead of the balsamic glaze and it was still delicious. The portobello mushrooms were juicy and the roasted peppers were a nice touch.
mon janjua
[email protected]I'm not a big fan of mushrooms, but I actually really enjoyed this sandwich. The portobello mushrooms were grilled to perfection and the roasted peppers were a great addition. The avocado spread was also very tasty.
Erik Sodders
[email protected]Great recipe! I made this for lunch and it was delicious. The mushrooms were flavorful and the roasted peppers added a nice touch. The sandwich was also very filling.
dj munap
[email protected]This sandwich was a hit! The portobello mushrooms were perfectly grilled and the roasted peppers added a delicious smoky flavor. I also loved the creamy avocado spread and the tangy balsamic glaze. Will definitely be making this again!