Roasted Portabella Sandwiches with Teriyaki Mayo

INGREDIENTS

• 5 tablespoons teriyaki sauce, divided
  
• 1 tablespoon olive oil
  
• 1/2 cup mayonnaise
  
• 1/2 teaspoon, finely chopped garlic
• 4 Modern portabella mushrooms (about 1 pound), cleaned and stems removed
  
• 1 medium-sized red onion, cut into thick slices
  
• 1 large sweet green bell pepper, seeded and cut into strips
  
• 4 sesame Kaiser rolls or sandwich-sized English muffins, split and toasted

INSTRUCTIONS

A few tablespoons of teriyaki sauce add a lot of flavor to the spread for these sandwiches.

Preheat oven to 450°F. In small bowl, combine 1 tablespoon of teriyaki sauce with olive oil; set aside. In another small bowl, combine mayonnaise, remaining 4 tablespoons of teriyaki sauce and garlic; set aside. Arrange mushroom caps (stem side down), onion and pepper on broiler pan. Brush teriyaki-oil mixture over vegetables. Roast in center of oven until vegetables are tender, about 15 minutes. Spread teriyaki mayonnaise on cut sides of rolls. On each roll bottom half, arrange portabella, onion and pepper, dividing evenly. Cover with tops of rolls.

Yield: 4 servings