Portobello mushrooms are well-paired with pungent Gorgonzola cheese. Use crumbled blue cheese to save even more time.
2 teaspoons olive oil
1/4 cup (1 ounce) crumbled Gorgonzola cheese
4 (4-inch) portobello caps
3 tablespoons reduced-fat mayonnaise
1/4 teaspoon salt
4 (2-ounce) sandwich rolls
1/4 teaspoon black pepper
2 cups trimmed arugula
1 tablespoon bottled minced garlic
1/2 cup sliced bottled roasted red bell peppers
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.
Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.Credit: From Cooking Light Way to Cook Vegetarian (OxmoorHouse.com)