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Ingredientes
- 1/2 c. minced liquid removed roasted red peppers from a jar
- 1/4 c. low-fat mayonnaise
- 1 x garlic clove minced
- 1/8 tsp cayenne pepper
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Nonstick vegetable oil spray
- 4 lrg portobello mushrooms stems removed
- 4 slc red onion, 1/2" thick
- 4 slc crusty country bread, 5" by 3" by 1/2"-thk
- 2 Tbsp. rice vinegar
- 4 c. baby spinach leaves
Direcciones
- Blend first 4 ingredients in processor till smooth. Season with salt and pepper.
- Spray grill with oil spray; prepare barbecue (medium heat). Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper. Grill mushrooms, onion and bread till vegetables are tender and bread is golden brown, turning often, about 12 min for vegetables and 5 min for bread.
- Transfer 2 Tbsp. red pepper mayonnaise to large bowl. Whisk in vinegar, add in spinach and toss. Divide among 4 plates. Place 1 bread slice atop spinach on each. Top each with 1 mushroom, then 1 onion slice. Spoon 2 Tbsp. red pepper mayonnaise atop each.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 106 | 52% |
| Total Fat 12.03g | 15% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113mg | 5% |
| Potassium 489mg | 14% |
| Total Carbs 22.86g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 14.5g | 10% |
| Protein 3.02g | 5% |
