Ingredients
Units
Scale
- 4 large Portobello Mushroom caps
- Olive oil cooking spray
- 4 slices Provolone cheese (I added this and used low-sodium)
- Finely shredded Mozzarella cheese
- 6 – 8 Tbsp. freshly grated Parmigiano-Regiano cheese (I increased this from 2 Tbsp.)
- Smoky Red Pepper Mayo
- 4 whole-grain Wheat Sandwich Thins (I used wheat instead of white as used in the recipe)
- Smoky Red Pepper Mayo
- 1/2 cup light Mayonnaise
- 3 Tbsp. bottled roasted Red Peppers (I increased this from 2 Tbsp.)
- 1 teaspoon freshly squeezed Lemon juice
- 1/ tsp. smoked Paprika
- 1 tsp. freshly minced Garlic (I increased this from 1/2 tsp.)
Instructions
- Heat up the grill.
- Coat both sides of the mushroom caps with cooking spray.
- Place mushroom caps, ‘gill’ side down, on grill rack also coated with cooking spray.
- Grill for 7 minutes (not 5 as the recipe states) on this side and then turn the mushroom caps over.
- With the ‘gill’ side now facing up, place a slice of Provolone on top of each mushroom cap.
- Generously sprinkle the shredded Mozzarella cheese on top of the provolone cheese.
- Generously sprinkle the Parmigiano cheese on top of the Mozzarella cheese.
- Grill for 10 minutes (not 5 as the recipe states) or until cheese is golden and melted.
While the mushrooms are grilling, prepare the Smoky Red Pepper Mayo
- Combine all the ingredients in a deep bowl.
- With an immersion blender, thoroughly blend them all together.
Assembling the sandwiches
- Thoroughly and generously spread the Smoky Red Pepper Mayo on each inner side of the sandwich thins.
- Place the mushroom caps, cheese side up, on the bottom sandwich thin and then cover with the top sandwich thin.
- Serve with forks and sharp knives, because these are HUGE and can be fairly messy!
