This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewürztraminer.
| Prep Time: | 30 minutes |
| Ready in: | 30 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 clove garlic , minced | |
| 1/2 teaspoon kosher salt | |
| 2 tablespoons extra-virgin olive oil , divided | |
| 4 portobello mushroom caps , stems and gills removed | |
| 4 large slices country-style sourdough bread , cut in half | |
| 1/2 cup sliced jarred roasted red peppers | |
| 1/2 cup chopped tomato | |
| 1/4 cup crumbled reduced-fat feta cheese | |
| 2 tablespoons chopped pitted Kalamata olives | |
| 1 tablespoon red-wine vinegar | |
| 1/2 teaspoon dried oregano | |
| 2 cups loosely packed mixed baby salad greens | |
Recipe Directions
- Preheat grill to medium-high.
- Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
- Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
- Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
- Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Health Advantages: low calorie, low sat fat, low cholesterol, high potassium, heart healthy, diabetes appropriate.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 301 cal | Carbohydrate Servings: | 2 1/2 | |||||
| Carbohydrates: | 40 g | Dietary Fiber: | 4 g | Cholesterol: | 2 mg | |||
| Fat: | 11 g | Sodium: | 795 mg | Saturated Fat: | 2 g | |||
| Protein: | 10 g | Potassium: | 691 mg | Monounsaturated Fat: | 7 g | |||
| Nutrition Bonus: | Selenium (44% daily value), Folate (33% dv), Vitamin A (25% dv), Potassium (20% dv). | |||||||
| Exchanges: | 2 starch, 2 vegetable, 2 fat | 2 1/2 Carbohydrate Servings | |||||||
