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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Whisk together olive oil, balsamic vinegar, and garlic until well blended. Pour over mushroom caps in a resealable bag to coat, then seal and allow to marinate for 30 minutes. Stir together mayonnaise and orange juice, and set aside. | 2. Preheat an outdoor grill for medium heat. | 3. Remove mushroom caps from the marinade and shake off excess. Place each mushroom cap upside down on a square piece of foil. Place roasted peppers on top, and seal. Cook on preheated grill until tender, about 15 minutes, turning occasionally. When the mushrooms are nearly done, cut open the sourdough rolls and grill until golden brown on the cut sides. | 4. To assemble the sandwiches, spread the cut sides of the rolls with orange mayonnaise, and layer with mushroom, roasted pepper, Gouda cheese, and the mixed greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
portobello mushroom cap	4			-	-	-	-
mayonnaise	1/3	cup		279.1733	0.0	0.2861	30.9333
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
red bell pepper	1	jar	roasted	-	-	-	-
sourdough bread	4	rolls		-	-	-	-
gouda cheese	4	slices	smoked	-	-	-	-
salad green	1	bag	mixed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.