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Grilled Portobello Open-Faced Sandwich


Yield

Makes 1 serving

Ingredients

1 portobello mushroom cap, rinsed and stemmed
2 teaspoons balsamic vinegar
1 tablespoon prepared pesto
1 slice bread, toasted
1 teaspoon grated Parmesan cheese

Preparation

  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.
  2. Spread pesto onto toast. Top with mushroom cap and sprinkle with Parmesan cheese. Serve immediately.

Nutritional Information

Serving Size: 1 open-faced sandwich (total recipe)
Sodium 300 mg
Protein 4 g
Fiber 1 g
Carbohydrate 17 g
Cholesterol 2 mg
Saturated Fat 1 g
Total Fat 8 g
Calories from Fat 44 %
Calories 155

Dietary Exchange

Fat 1-1/2
Vegetable 1
Starch 1

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