1 large red bell pepper
1 large tomato
1 small sweet onion
16 fresh basil leaves
1/2 cup extra virgin olive oil
Salt and pepper to taste
4 portabella mushroom caps, 3/4 inch thick
4 whole wheat buns
4 tablespoons garlic hummus
4 1-ounce slices fresh mozzarella cheese

4 sandwiches


Preheat outdoor grill to medium heat; spray grill grid and grill skillet with non­stick cooking spray. Cut pepper in half; remove core and seeds. Cut lengthwise, in 1/2 to 1 inch strips. Cut tomatoes and onion into 1/2 inch slices. Wash basil and remove stems. Whisk salt and pepper with olive oil. Brush both sides of mushroom caps with seasoned oil. Place on grill grate and cook until tender. Remove and keep warm. Brush pepper strips and onion slices with seasoned oil; put in grill skillet and place on grill. Cook until tender. Separate the buns and lightly brush halves with seasoned oil; place halves, oil side down, on grill grate; grill until warm with grill marks. On the bottom bun, add 1 slice mozzarella cheese. Heat until slightly melted. Remove from grill. On top of the cheese, add one grilled mushroom cap, one tomato slice, one slice grilled onion, four grilled pepper strips and four basil leaves. Spread top half of bun with one tablespoon hummus and add to sandwich.

Nutritional Analysis: 
470 calories
29 g fat
7 g saturated fat
20 mg cholesterol
549 mg sodium
36 g carbohydrate
3 g fiber
10 g sugars
16 g protein

Grilled Pepper and Portabella Mushroom Sandwich

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

July, 2017

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