[DRAFT]
| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 1 serving |
Ingredients
- 1 Portobello mushroom, gills removed
- ½ Red pepper
- ¼ cup marinated artichoke hearts, drained with 1 Tbsp. marinade reserved, divided
- 2 Slices Italian bread, ½ Inch thick
- 1 Tbsp. MIRACLE WHIP® Dressing
- 2 tsp. pesto
- 1 Kraft Provolone Cheese Slice
Instructions
- Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich.Substitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade.Make Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 344 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 20 mg |
| Sodium | 841 mg |
| Serving Size | 1 of 1 servings |
| Calories | 344 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 20 mg |
| Sodium | 841 mg |
Reviews
Directions don’t make any sense. Are you supposed to marinate the mushrooms? What do you mean slide the mushroom in the peppers?