Yield: 4
Serving Size: 1 sandwich
4 medium Portobello mushrooms
4 leaves of green leaf lettuce
4 whole wheat sandwich buns
2 roasted red peppers, fresh or canned
1, 12-ounce bottle of Mrs. Dash Southwestern Chipotle 10-minute Marinade
1 cup nonfat sour cream
Cooking spray, as needed
Spray peppers with cooking spray and grill until charred. Place peppers in a zip lock bag and then let them sweat for about 10 minutes. Take the peppers out and remove the skin and seeds and separate into four equal pieces.
Marinate the mushrooms in one half of the Mrs. Dash for at least 30 minutes. Discard used marinade. Grill mushrooms on medium high heat for about 3 to 4 minutes per side.
Mix two tablespoons of the Mrs. Dash to the sour cream. Hold cold until ready for assembly of the sandwich.
Layer the bottom bun with one tablespoon of the sour cream chipotle sauce, one leaf of green leaf lettuce, one grilled Portobello mushroom, roasted red pepper and one more tablespoon of the sour cream chipotle sauce. Top with the other half of the bun and serve.
Nutrition
Calories: 196
Fat: 3g
Saturated Fat: 1g
Carbohydrate: 34g
Fiber: 6g
Sodium: 320mg
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