6 medium portobello mushroom caps, cleaned, stemmed
1 large red onion, cut six 2" slices
1 Tbs olive oil
Grilled Roasted Red And Yellow Peppers, (see recipe)
6 whole-wheat pita breads - (2 oz ea), opened to form
pocket
=== GARLIC LEMON MAYONNAISE ===
1/2 cup low-fat mayonnaise
3 garlic cloves, finely minced
1 Tbs fresh lemon juice
1 Tbs capers
Freshly-ground black pepper, to taste


Prepare an outdoor grill with an oiled rack set 4 inches from the coals. On a gas grill, place the setting on high.
Place the portobello caps and red onion slices directly on the grill and brush with the olive oil. Grill, turning once, for a total of 10 to 20 minutes, until mushrooms are soft and onions are caramelized.
Prepare a recipe of the Grilled Roasted Red And Yellow Peppers.
Remove the vegetables from the grill. Add the pita bread and grill on both sides, for a total of 2 to 3 minutes. Slice the peppers into strips.
In a small bowl, combine all ingredients for garlic lemon mayonnaise.
To assemble: Open the grilled pita bread and spread with 1 tablespoon of the mayonnaise per sandwich. Slide in the portobello cap. Top with the peppers and red onion slice.
This recipe yields 6 servings. Service size: 1 sandwich.
Exchanges Per Serving: 3 Starch, 3 Vegetable, 1 Monounsaturated Fat.
Nutrition Facts: Calories 278; Calories from Fat 71; Total Fat 8g; Saturated Fat 10g; Cholesterol 0mg; Sodium 322mg; Carbohydrates 50g; Dietary Fiber 5g; Sugars 12g; Protein 9g.
Comments: This sandwich will taste like a burger! Thick meaty portobello mushrooms sit inside pita bread, topped with roasted red peppers and grilled red onions and spread with a light garlic lemon mayonnaise.