Ingredients
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed6 tablespoons reduced-fat balsamic vinaigrette, divided4 slices red onion1 cup roasted sweet red peppers, drained3 ounces fresh mozzarella cheese, cut into 4 slices4 kaiser rolls, split1/4 cup fat-free mayonnaise
Preparation
Brush mushrooms with 4 tablespoons vinaigrette. Grill mushrooms and onion, covered, over medium heat 3-4 minutes on each side or until tender. Top mushrooms with red peppers, onion and cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Grill rolls, cut side down, 1-2 minutes or until toasted.
Spread roll bottoms with mayonnaise and drizzle with remaining vinaigrette. Top with mushrooms; replace roll tops.
