Ingredients
2tbspjarred pesto,or homemade pesto
2tbsplight mayo
4portobello mushroom caps
2tbspbalsamic vinegar
1tbspsoy sauce,low sodium
1tbspolive oil
1½tspsteak seasoning,like Montreal Steak Grill Mates
4red onion,thick slices
4ozmozzarella,fresh sliced thin
1red pepper,(roasted, jarred or homemade) sliced
4whole wheat buns,low calorie
Preparation
Combine mayo and pesto in a small bowl.
In a large bowl, whisk together vinegar, soy sauce, oil, and Montreal steak seasoning.
Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Top the mushrooms with cheese during the last minute of cooking.
While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
To finish, spread the pesto on the buns, place the grilled portobello mushrooms on the buns and top with the grilled onions, and roasted peppers.
