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Grilled Portobello Open-Faced Sandwich
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the Editors of Publications International, Ltd.. "Grilled Portobello Open-Faced Sandwich" 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/grilled-portobello-open-faced-sandwich-recipe.htm> 25 May 2012.
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YIELD Makes 1 serving
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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:
- 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.
- Spread pesto onto toast. Top with mushroom cap and sprinkle with Parmesan cheese. Serve immediately.
This recipe appears in:
Sandwiches
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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