Grilled Portabella Sandwiches with Oven Fries
Prep time 20 minutes
Cook time 10 minutes
Ready in 30 minutes
Makes 4 servings
Ingredients
- ½ (28-oz) bag frozen steak fries
- 3 medium portabella mushroom caps
- ¼ cup Nature’s Promise Organic Steakhouse Marinade
- 4 Nature’s Promise Free from Take & Bake Ciabatta Rolls
- 2 medium tomatoes
- ½ small red onion
- ⅓ cup light mayonnaise
- 4 leaves green leaf lettuce
Directions
1. Bake the fries according to package directions. In a baking dish, arrange the portabellas in single layer and drizzle marinade all over, tossing until well coated. Let stand 15 minutes, turning over halfway through.
2. Meanwhile, split the rolls. Thinly slice the tomatoes and red onion.
3. Heat a large grill pan on medium-high. Add the mushrooms to pan, letting excess marinade drip into baking dish. Grill mushrooms 5 minutes per side, until tender, turning and brushing with marinade in baking dish.
4. Thinly slice the mushrooms on an angle. Brush the mayonnaise on the rolls. Divide mushrooms among rolls. Top with tomato, lettuce, and red onion. Serve with fries.
2. Meanwhile, split the rolls. Thinly slice the tomatoes and red onion.
3. Heat a large grill pan on medium-high. Add the mushrooms to pan, letting excess marinade drip into baking dish. Grill mushrooms 5 minutes per side, until tender, turning and brushing with marinade in baking dish.
4. Thinly slice the mushrooms on an angle. Brush the mayonnaise on the rolls. Divide mushrooms among rolls. Top with tomato, lettuce, and red onion. Serve with fries.
Nutrition
521 calories, 17g fat, 3g saturated fat, 3mg cholesterol, 1319mg sodium, 83g carbohydrate, 7g fiber, 12g sugar, 11g protein
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