Ingredients Jump to Instructions ↓

  1. 4 (3-oz) fresh Portobello mushroom caps

  2. 1/4 tsp salt

  3. 1/4 tsp black pepper

  4. 4 ( 3/4-oz) slices reduced-fat Swiss cheese

  5. 4 light multigrain English muffin s, split

  6. 1 large jarred roasted red pepper , drained and sliced

  7. 8 tsp fat-free balsamic vinaigrette dressing

Instructions Jump to Ingredients ↑

  1. Spray the mushrooms with nonstick spray and sprinkle with the salt and black pepper. Heat a ridged grill pan over medium-high heat. Add the mushrooms, rounded side up, and cook until they begin to release their liquid, about 4 minutes. Turn and cook rounded side down until almost tender, about 2 minutes. Top each mushroom with 1 slice of the cheese and cook until the cheese is melted and the mushrooms are tender, 1-2 minutes longer.

  2. Meanwhile, toast the muffins.

  3. Layer 1 mushroom, one quarter of the roasted pepper, and 2 teaspoons of the dressing on the bottom half of each muffin. Cover with the muffins tops and serve at once.


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