directions
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1
Trim the stems from the mushrooms and using a spoon, scrape out the dark brown gills on the underside of the mushrooms
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2
Combine the vinegar, lemon juice, water, olive oil, Italian seasoning, rosemary, pepper and garlic in a bowl
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3
Add the mushrooms and let stand 30 minutes. Remove the mushrooms from the marinade and rotate in the Flat Standard Basket for 20 minutes or until tender
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4
Spread rolls with mayonnaise and top with mushrooms, cheese, lettuce and tomato.
PORTOBELLO CLUB SANDWICH
ingredients
- 4 4-inch Portobello mushrooms
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 teaspoon olive oil
- 2 teaspoons dried Italian seasoning
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon freshly ground pepper
- 2 garlic cloves, minced
- 1/4 cup non-fat mayonnaise
- 4 onion or Kaiser rolls, toasted
- 4 thin slices Provolone cheese
- 4 lettuce leaves
- 4 thin slices tomato