Roasted Portobello Sandwiches

Ingredients

• 1 teaspoon balsamic vinegar 
• 1.5 tablespoons balsamic vinegar 
• 0.5 cup basil leaves fresh
• 1.5 ounce mozzarella cheese 
• 2 teaspoons olive oil 
• 8 inch portobello caps 
• 1  bell pepper red
• 4 ounce onion sandwich buns toasted halved
• 1 inch onion sweet

Equipment

• frying pan
• whisk
• broiler

Directions

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a 15 x 10-inch jelly-roll pan coated with cooking spray; flatten with hand.
4. Place mushrooms (gill side down) and onion slices on pan.
5. Combine 1 1/2 tablespoons balsamic vinegar and olive oil, stirring with a whisk.
6. Brush vinegar mixture evenly over mushrooms, onion slices, and pepper halves.
7. Broil 8 to 9 minutes or until mushroom caps are tender.
8. Remove mushrooms; broil onion and bell pepper 3 additional minutes or until crisp-tender.
9. Place mushroom caps on bottom halves of buns; carefully place onion and pepper halves over mushroom caps.
10. Place cheese over onion. Broil 1 minute or until cheese begins to melt. Top with basil leaves, and sprinkle each with 1/2 teaspoon vinegar. Cover with top halves of buns.