Italian Portobello Sandwiches

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup mayonnaise fat-free
• 2 tablespoons basil fresh chopped
• 1 teaspoon olive oil 
• 2 cups portobello mushrooms caps sliced
• 2 ounce provolone cheese 
• 0.5 inch onion red separated
• 0.7 cup bottled roasted bell peppers red
• 6 ounce sourdough bread 

Equipment

• frying pan

Directions

1. Heat olive oil in a large nonstick skillet over medium heat.
2. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally.
3. Remove from heat; cool.
4. Combine the mayonnaise, basil, and black pepper.
5. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices.
6. Cut each sandwich in half.