Ingredients Jump to Instructions ↓

  1. 1 clove(s) garlic , minced

  2. 2 tablespoon(s) extra-virgin olive oil , divided

  3. 4 portobello mushroom caps , stems and gills removed

  4. 1/2 cup(s) sliced jarred roasted red peppers , well drained

  5. 1/4 cup(s) sundried tomatoes , slightly rehydrated or 1/2c chopped fresh tomatoes

  6. 1/4 cup(s) crumbled reduced-fat feta cheese

  7. 2 tablespoon(s) chopped pitted Kalamata olives

  8. 1 tablespoon(s) white balsamic vinegar

  9. 1/2 teaspoon(s) dried oregano

  10. 2 cup(s) loosely packed mixed baby salad greens

  11. 4 slice(s) thickly cut bakery style whole wheat bread , or,

  12. 2 whole wheat pitas sliced in half; Lightly brush

  13. 1 side of bread slice with olive oil

  14. 2 teaspoon(s) Mrs. Dash , mix

  15. 1tsp with fresh garlic & olive oil. Sprinkle lightly over each sandwich

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high.

  2. Mash garlic and on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.

  3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

  4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

  5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.


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