PLT's (Portobello, Lettuce, and Tomatoe Sandwiches)

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Difficulty: easy

Ingredients

4 lg portobello mushroom caps
1/2 tsp salt
1/4 tsp pepper
2 tbls balsamic vinegar
1 tsp chopped chipotles en adobo
1/4 cup fat-free mayo
4 reduced calorie high fiber buns, toasted
4 leaves boston lettuce
4 slices tomato
4 thin slices red onion

Directions

Season the mushroom caps with salt and pepper, then brush with balsamic vinegar.
Spray a non stick sauce pan with pam and set over med heat.
Cook the mushrooms until they are browned, turning gently, about 2 minutes on each side.
Then combine the chipotles and the mayo in a small bowl and set aside.
Line the bottom half of each bun with a lettuce leaf, a slice of tomato and onion, and a mushroom.
Top with 1 tbls of mayo and the remaining bun half.