Recipe: Grilled Portobello Sandwiches with Herbed Mozzarella Spread

GRILLED PORTOBELLO SANDWICHES

2 small (about golf-ball size) balls of fresh mozzarella cheese
4 teaspoons olive oil
4 tablespoons fresh chopped basil leaves (or 2 tablespoons dried basil)
1 tablespoon fresh chopped chives
2 tablespoons balsamic vinegar
2 portobello mushrooms, sliced into halves horizontally
1 large sweet red pepper, cut vertically in quarters, seeded
4 large sesame-seed buns

Combine mozzarella cheese, oil, basil, chives and vinegar in a blender. Blend until smooth, set aside.

Grill the mushrooms on grill or under broiler for about 3 minutes per side or until tender.

Grill unpeeled peppers until tender, about 5 minutes per side; let cool slightly and peel off any blackened or wrinkled skin.

Slightly toast the buns on the grill.

TO SERVE:
Spread the mozzarella mixture evenly on the bottom of each bun. On this place a mushroom slice and a grilled quarter of red pepper, then cover with top of bun. Serve immediately.

Makes 4 servings
Source: Wheat Foods Council