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Grilled Portobello Sandwich with Roasted Red Peppers
1/2 clove garlic, finely chopped
1/2 teaspoon chopped fresh basil
salt to taste
freshly ground black pepper
1/2 large portobello mushroom
2 tablespoons cream cheese, low-fat whipped, or goat cheese
1 piece whole grain focaccia bread from the bakery or other good quality bread
1/3 cup spinach, or arugula leaves, washed and dried
1 slice of roasted red bell pepper, from a jar
2. Mix the olive oil, garlic, salt, pepper and 1/2 of the basil together. Remove the stem from the mushroom and brush both sides of the cap with the olive oil mixture. Set aside.
3. Mix the cheese, the remaining 1/2 of basil, salt and pepper together. Set aside.
4. Grill the mushroom until they are soft in the center, about 3 to 4 minutes on each side. Slice each cap on the diagonal into 1" strips.
5. Spread 2 halves of bread with the cheese mixture, then top with the spinach or arugula, a slice of roasted red pepper and the sliced Portobello. Place the other half of the bread on top.
Serving Size: 1 sandwich
Number of Servings: 1
- 34 g
- 8 g
- 4 g
- 9 g
- Saturated Fat
- 2 g
- 437 mg