Round out your lunch: Add half a mango or papaya.
Recipe information
Yield
Makes 4 servings
Ingredients
Olive- or canola-oil cooking spray
2 tsp olive oil
4 large portobello mushrooms, stems removed
1/2 tsp salt
1/2 tsp pepper
1 large red onion, peeled and cut into 1/2-inch-thick slices
2 medium roasted red bell peppers (jarred), seeded and cut into 1/2-inch-thick slices
1/4 cup nonfat plain yogurt
1/2 cup crumbled blue cheese
4 large arugula leaves
4 multigrain rolls (about 2 oz each), lightly grilled and split
Preparation
Preheat oven to 350Ā°F. Lightly coat a baking sheet with cooking spray. Brush mushroom caps with oil and sprinkle with salt and pepper. Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes. In a small bowl, combine yogurt and blue cheese. Mix well. Spread 3 tbsp blue cheese mixture on the top of a multigrain bun. On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper. Replace top of bun and serve.
Nutrition Per Serving
Nutritional analysis per serving: 305 calories
10 g fat (3 g saturated fat)
44 g carbohydrates
13 g protein
6 g fiber
#### Nutritional analysis provided by Self
