Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 4 portobello mushrooms, stems removed
- 1/4 cup mayonnaise
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon black pepper
- 2 red bell pepper, halved, seeded
- 4 Kaiser rolls, cut in half lengthwise
- 4 slices provolone cheese
- Fresh spinach leaves
Directions
- Stir balsamic vinegar, oil and garlic in a small bowl. Place mushrooms in a glass baking dish; drizzle with vinegar mixture. Cover with plastic wrap and refrigerate 3 hours or overnight.
- Preheat grill to MEDIUM heat or GRILL ZONE (ORANGE).
- Grill mushrooms and peppers covered, 6 to 8 minutes on each side until cooked through and peppers are slightly charred. Place rolls cut side down on grill 1 to 2 minutes until toasted.
- Stir mayonnaise, basil, oregano and black pepper in a small bowl; spread 1 Tablespoon on bottom half of rolls. Top each with cheese, red pepper, mushroom, spinach and top half of roll.
Serves: 4