Portobello Sandwiches with Zesty Red Onions

Preparation

1. Step 1

   Lightly spray a large skillet, roasting pan, and roasting rack with cooking spray.

   Step 2

   Pour the broth and oil into the skillet, swirling to coat the bottom. Cook the onions and bell pepper over medium-high heat for about 2 minutes, stirring occasionally. Reduce the heat to medium and cook until the onions are quite limp and beginning to brown, about 10 minutes, stirring occasionally.

   Step 3

   Meanwhile, preheat the broiler.

   Step 4

   In a small bowl, whisk together the brown sugar, vinegar, lemon juice, basil, and red pepper flakes until the sugar dissolves. Lightly brush both sides of the mushrooms with part of the mixture, reserving the remaining mixture.

   Step 5

   Broil the mushrooms on the roasting rack about 4 inches from the heat for 5 minutes on each side, or until they darken and begin to shrivel.

   Step 6

   When the onions are beginning to brown, stir in the remaining brown sugar mixture. Bring to a boil over medium heat and boil until the onions are coated and no liquid remains.

   Step 7

   Slice the bread in half lengthwise, then into quarters crosswise (8 pieces total). Cut the mushrooms into 3/4-inch slices. Spread the onion mixture over 4 pieces of the bread. Add the mushrooms, then the provolone. Top with the remaining bread and serve, or put the open sandwiches and remaining bread on the roasting rack used for the mushrooms and broil for 1 minute, or until the provolone melts and the bread is toasted.

2. Cook’s Tip

   Step 8

   If you’re watching your sodium intake, use half as much bread as the recipe calls for and serve this sandwich open-face. You’ll need knives and forks.

3. nutrition information

   Step 9

   (Per Serving)

   Step 10

   Calories: 287

   Step 11

   Total Fat: 6.0g

   Step 12

   Saturated: 3.0g

   Step 13

   Trans: 0.0g

   Step 14

   Polyunsaturated: 1.0g

   Step 15

   Monounsaturated: 1.5g

   Step 16

   Cholesterol: 10mg

   Step 17

   Sodium: 501mg

   Step 18

   Carbohydrates: 47g

   Step 19

   Fiber: 3g

   Step 20

   Sugars: 12g

   Step 21

   Protein: 12g

   Step 22

   Dietary Exchanges

   Step 23

   2 1/2 Starch

   Step 24

   2 Vegetable

   Step 25

   1/2 Medium-Fat Meat