|Ingredients||Vegetables, Mushrooms, Bread|
|Day Part||Dinner, Lunch|
Give meaty Portobello mushrooms some Mediterranean flair with Hellmann's® Sundried Tomato and Pesto Vinaigrette, provolone cheese, red bell peppers and lemon-tarragon mayonnaise made with Hellmann's® Real Mayonnaise on ciabatta bread.
4 x Portobello mushroom, stems & gills removed
12 oz Hellmann's Blue Ribbon Collection Sundried Tomato & Pesto Vinaigrette
6 oz Bell pepper, red, roasted, seeded, peeled
4 slices Provolone Cheese
2 oz Spinach or arugula
4 x Ciabatta bread, 5" square, split & toasted
8 oz Hellmann's or BestFoods Real Mayonnaise
1 tbsp Tarragon, fresh, chopped
1 tbsp Lemon Zest, grated
2 tsp Lemon juice, fresh
- In medium bowl, combine mushroom caps and Hellmann’s® Blue Ribbon Collection Sundried Tomato and Pesto Vinaigrette. Cover and refrigerate at least 1 hour.
- For Lemon-Tarragon Mayonnaise, in a small bowl combine 8 oz Hellmann's Real Mayonnaise, tarragon, lemon zest, lemon juice.
- On preheated grill, cook mushrooms until heated through and softened, about 5 minutes. Near the end of cooking time, top each mushroom with half of a red bell pepper and 1 slice cheese. Cover and grill until cheese melts.
- Spread ciabatta evenly with 3 Tbsp. Lemon-Tarragon Mayonnaise. Place mushroom on bottom of bun; top with handful of spinach. Replace top of ciabatta; repeat to make sandwiches. Serve immediately.