Grilled Portobello Mushroom Sandwiches (from Simply the Best cookbook, 1998)

Grill (or in broiler) 2 large or 4 small Portobello mushroom caps.  Slice.

Slice one sweet onion into rings and place in a microwave bowl, cover and cook for 2-1/2 minutes on high.  Drain and combine in a bowl with the sliced mushrooms.  Add and mix together:

4 tsp. olive oil
1 tbls. fresh lemon juice
1 tsp. dried basil (or 1 tbls. fresh chopped basil)
1/2 tsp. dried oregano
salt and pepper to taste

Take 2 small sourdough or baguette rolls (approx. 4 oz. Each), slice lengthwise.  Place one slice of reduced fat Swiss or Jarlsberg cheese on top of each piece of bread.  Place under broiler for approx. 2 minutes until bubbly and slightly browned.

Take mushroom and onion mixture, divide and place on top of each bread.

Serves 46 points each