1/4th of recipe (1 sandwich): 204 calories, 4.5g total fat (0.5g sat. fat), 425mg sodium, 38.5g carbs, 8.5g fiber, 10g sugars, 9g protein
Green Plan SmartPoints® value 4*
Blue Plan (Freestyle™) SmartPoints® value 4*
Purple Plan SmartPoints® value 4*
Heyyyyy, vegetarians -- we've got a new sandwich recipe that'll make you the envy of omnivores everywhere...
Prep: 10 minutes
Marinate: 1 hour
Cook: 15 minutes
Ingredients:
1/4 cup light balsamic vinaigrette dressing
2 tbsp. chipotle hot sauce (like the kind by Tabasco)
4 large portabella mushroom caps
1 red bell pepper, cut into quarters, stem and seeds removed
Four 1/2-inch-thick onion slices, rings intact
2 tbsp. light mayonnaise
1 tsp. chopped cilantro
Four 100-calorie flat sandwich buns (like Arnold/Brownberry/Oroweat Sandwich Thins)
Directions:
In a small bowl, mix vinaigrette with chipotle hot sauce. Transfer to a large sealable plastic bag. Add mushroom caps, seal bag, and gently work the vinaigrette mixture into the mushrooms through the bag. Lay flat in the fridge to marinate for 1 hour.
Bring a grill sprayed with nonstick spray to medium heat. Lay marinated mushroom caps, bell pepper quarters, and onion slices on the grill. Discard excess marinade. Cook for 6 minutes with the grill cover down.
Flip veggies. With the grill cover down, grill until fully cooked and blackened, about 6 more minutes.
In a small bowl, stir cilantro into mayo. Spread mixture onto the bottom halves of the buns. Top each bun bottom with an onion slice, a mushroom cap, and a pepper quarter. Add the bun tops, and serve 'em up!
MAKES 4 SERVINGS