Grilled Portobello Mushroom Sandwich
1/4 cup Italian dressing
2 portobello mushroom caps
2 kaiser rolls, split
½ a red pepper, sliced into strips
¼ of a small onion, sliced
1 tablespoon olive oil
Salt and pepper
¼ cup mayo
1 tablespoon prepared pesto sauce
Pour Italian dressing over mushrooms in shallow dish. Refrigerate 1 hour to marinate. Remove mushrooms from marinade; discard marinade. Preheat grill to medium-high heat. Grill mushrooms 5 minutes on each side or until tender.
Sautee onions and peppers in olive oil for a few minutes until soft. Season with a little salt and pepper. Mix pesto and mayo together. Spread on rolls. Place onions and peppers and a mushroom cap on each roll.