Portobello Sandwiches (Beverly Hills) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 25 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 portobello mushrooms, stems removed | 2 Tbsps olive oil | 1/2 tsp garlic |
| 1/2 tsp thyme, chopped | 1-1/2 tsps rosemary, chopped | 4 large bread rolls |
| 2 roasted red peppers, sliced | 1 bunch of arugula | tomato slices |
| mixed greens | 4 Kosher pickles | |
| 1 | In a large bowl, marinate the portobello mushrooms in the olive oil, garlic, thyme and rosemary. |
| 2 | Grill the mushrooms until fully cooked and place on split rolls with roasted peppers and arugula. |
| 3 | Serve with garnish of tomatoes and mixed greens with a kosher pickle on the side. |