Grilled Portabella Po' Boys

Grilled veggie version of the New Orleans deep-fried seafood.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1⁄2 cup  prepared pesto sauce
• 1⁄2 cup vegan cream cheese (softened)
• 4  medium zucchini, cut lengthwise into strips
• 8  large portabella mushroom caps, stemmed
• 8  Portuguese rolls or 8  hoagie rolls

Directions

1. Combine pesto and cream cheese in a bowl.
2. Heat grill, or grill pan over medium heat.
3. Coat zucchini and mushroom caps with cooking spray, and place on grill. Cook zucchini 10 minutes and mushrooms 15 minutes, or until tender, turning once or twice.
4. Transfer to a plate and season with salt and pepper.
5. Spread 2 tbsp pesto mixture over inside of rolls. Fill each roll with 2 zucchini and 1 mushroom.