Grilled Portobello and Pesto Sandwiches with a Fresh Garden Salad

This vegetarian meal is perfect for lunch or dinner. It cooks up quickly without heating up the kitchen.

Ingredients:

• 4 portobello mushroom tops
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1 jar of pesto, or try my easy basil pesto recipe
• 1 jar of roasted red bell peppers
• 2 tablespoons of capers
• 4 slices of provolone cheese
• 4 cups of spring mix for salad
• 4 cups of romaine
• 1 sliced tomato
• ½ sliced cucumber
• ¼ cup of sliced black olives
• ¼ cup of Italian dressing

Preparation:
Toss the salad ingredients together with the dressing and place in individual serving bowls.
Heat the olive oil and butter in a frying pan.
Cook the mushrooms in the pan until they begin to get crisp on the outside.
Remove from the pan and set on a paper towel lined plate.
For each sandwich, spread some of the pesto on the bread slices.
Add some bell peppers, capers and a slice of cheese.
Top with a mushroom.
Grill in the indoor grill until the bread is golden brown and the cheese is melted.

More great recipes are at my Sacramento Easy Meals Examiner website.

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