posted by Sue Freeman 09-21-98 10:05 PM
Source Doug Cooper Chef
Portabello Croissant Sandwich with Red Pepper Mayonnaise
8 portabello caps
4 roasted red peppers
1 1/2 cup baby spinach leaves
2 red onions sliced
8 slices mozzerella cheese
balsamic vinegar
1/4 head roasted garlic
1 cup mayonnaise
8 small croissants
Preheat oven to 350° F.
Grill or saute mushroom caps until tender. Baste often with vinegar; set aside.
In same pan saute red onion with a
little balsamic vinegar but not enough to make it watery.
Slice croissants and cover with spinach leaves. Top with mushroom cap. Top that with onions. Layer with red pepper and then cheeese.
Put in 350 degree oven until cheese melts. Top with top half of croissant.
Serve with Red Pepper Mayo (recipe follows)
Red Pepper Mayo
1 cup mayonnaise
1/4 cup diced roasted red pepper
1//2 head of roasted garlic squeezed into mayonnaise
Mix well.