Ingredients
1/4
cup chopped celery
3
tablespoons chopped pimiento-stuffed green olives
1
tablespoon reduced-fat mayonnaise or salad dressing
6
oz portabella mushrooms, cut into 1/2-inch-thick slices
1
to 2 teaspoons olive or vegetable oil
1/8
teaspoon garlic powder
2
French rolls (6 inch), split
2
slices (3/4 oz each) provolone or mozzarella cheese
1/2
medium tomato, thinly sliced
Preparation
In small bowl, mix olive salad ingredients; set aside.
Spray broiler pan with cooking spray. Place mushroom slices on pan. In small bowl, mix oil and garlic powder. Brush half of oil mixture on mushrooms. Broil 4 to 6 inches from heat 5 to 6 minutes or until mushrooms are tender, turning and brushing with remaining oil mixture halfway through cooking. Remove mushrooms from pan.
Place rolls, cut side up, on broiler pan. Broil 4 to 6 inches from heat 30 to 60 seconds or until golden brown. Place cheese on roll bottoms. Top with mushrooms, olive salad and tomato slices. Cover with roll tops.
