_{Lee Harrelson}

Ingredients

2 teaspoons olive oil

4 (4-inch) portobello caps

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon bottled minced garlic

1/4 cup (1 ounce) crumbled Gorgonzola cheese

3 tablespoons reduced-fat mayonnaise

4 (2-ounce) sandwich rolls

2 cups trimmed arugula

1/2 cup sliced bottled roasted red bell peppers

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.

Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.

Note:

Portobello mushrooms are well-paired with pungent Gorgonzola cheese. Use crumbled blue cheese to save even more time.

Serves 4

Borrowed from Cooking Light, October 2006

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