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This recipe is...
rich in grains
rich in veggies
1 1/2 tablespoons olive oil
1 1/2 cloves garlic finely chopped
1 1/2 teaspoons chopped fresh basil
salt to taste
freshly ground black pepper
2 portobello mushrooms
1/2 cup cream cheese, low-fat whipped, or goat cheese
4 pieces whole grain focaccia bread from the bakery or other good quality bread
2/3 cup spinach or arugula leaves, washed and dried
4 slices of roasted red bell pepper, from a jar
1. Preheat the grill.
2. Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon 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 teaspoon 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: 4
|Fat||8 g||Fiber||4 g|
|Protein||9 g||Saturated Fat||2 g|
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