Tastes like a bistro-style grilled cheese, but eats like a hearty burger—meet the new cheese-bello!
—MARY HAAS HEWITT, NJ
START TO FINISH: 25 MIN. MAKES: 4 SERVINGS
4 large portobello mushrooms (4 to 4 1/2 inches), stems removed
6 tablespoons reduced-fat balsamic vinaigrette, divided
4 slices red onion
1 cup roasted sweet red peppers, drained
4 slices fresh mozzarella cheese
4 kaiser rolls, split
1/4 cup fat-free mayonnaise
1. Brush the mushrooms with 4 tablespoons vinaigrette. Grill the mushrooms and onion, covered, over medium heat for 3-4 minutes on each side or until tender. Top mushrooms with red peppers, onion and cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Grill the rolls, uncovered, for 1-2 minutes or until rolls are toasted.
2. Spread the roll bottoms with the mayonnaise and drizzle with the remaining vinaigrette. Top with the mushrooms; replace roll tops.