Turkey & Portobello Mushroom SandwichesBest Foods
2 teaspoons olive oil
1 portabello mushroom (stem removed)
1 onions (medium, sliced)
1/3 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
1/2 teaspoon garlic powder
14 ounces french bread (or Italian, sliced horizontally)
8 ounces turkey breast (fresh, sliced)
3 ounces smoked gouda (cut into 4 slices)
8 ounces roasted red peppers, drained
8 fresh basil leaves
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1Heat olive oil in 12-inch skillet over medium-high heat and cook mushroom and onion, stirring occasionally, 6 minutes or until vegetables are tender; set aside.
2Blend Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise, garlic powder, salt and pepper in small bowl; set aside.
3Spread bread with mayonnaise mixture. Evenly top bottom half of bread with turkey, cheese, mushroom, onion, red peppers and basil, then top with remaining bread.