Canyon Ranch Grilled Portobello Sandwich With Roasted Peppers
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Lightly coat a baking sheet with cooking spray
3
Brush mushroom caps with oil and sprinkle with salt and pepper
4
Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes
5
In a small bowl, combine yogurt and blue cheese
6
Mix well
7
Spread 3 tbsp blue cheese mixture on the top of a multigrain bun
8
On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper
9
Replace top of bun and serve
10
Preheat oven to 350°F
11
Lightly coat a baking sheet with cooking spray
12
Brush mushroom caps with oil and sprinkle with salt and pepper
13
Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes
14
In a small bowl, combine yogurt and blue cheese
15
Mix well
16
Spread 3 tbsp blue cheese mixture on the top of a multigrain bun
17
On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper
18
Replace top of bun and serve