Perfect for a veggie feast.
|4 large portobello mushrooms (1 per person)|
|4 tsp extra virgin olive oil|
|Salt and pepper to taste|
|4 slices of mozzarella cheese|
|4 large pieces roasted red pepper|
|4 wholewheat pittas or 8 slices of bread|
|Low-fat mayonnaise or pesto, if desired|
Remove and discard mushroom stems. Brush top of mushroom caps lightly with olive oil. Season with salt and pepper. Lightly coat your grill with cooking spray. Grill mushrooms, covered, for approximately 4 minutes, then turn over and grill for another 3 minutes or until tender. Top each mushroom with a slice of mozzarella and a piece of red pepper. Cover and cook until the cheese has melted. Meanwhile, lightly toast the pitta or bread. Then add a layer of rocket onto the bread (or in the pitta), top with a mushroom and add some low-fat mayo or pesto sauce.
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