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Grilled Portobello Open-Faced Sandwich
Makes 1 serving
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Ingredients
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1
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portobello mushroom cap, rinsed and stemmed
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2
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teaspoons balsamic vinegar
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1
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tablespoon prepared pesto
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1
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slice bread, toasted
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1
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teaspoon grated Parmesan cheese
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1. Preheat broiler. Sprinkle mushroom cap with balsamic vinegar. Place on rack under broiler about 4 inches from heat. Cook 3 to 4 minutes on each side or until tender.
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2. Spread pesto onto toast. Top with mushroom cap and sprinkle with Parmesan cheese. Serve immediately.
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©Publications International, Ltd.
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Nutrients per Serving
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(1 open-faced sandwich (total recipe))
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Calories
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155
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Calories from Fat
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44 %
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Total Fat
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8 g
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Saturated Fat
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1 g
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Cholesterol
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2 mg
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Carbohydrate
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17 g
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Fiber
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1 g
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Protein
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4 g
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Sodium
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300 mg
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Dietary exchanges
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1 Starch
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1 Vegetable
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1-1/2 Fat
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