Makes 1 serving
|1||portobello mushroom cap, rinsed and stemmed|
|2||teaspoons balsamic vinegar|
|1||tablespoon prepared pesto|
|1||slice bread, toasted|
|1||teaspoon grated Parmesan cheese|
- 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.
|Serving Size:||1 open-faced sandwich (total recipe)|
|Calories from Fat||44 %|
|Total Fat||8 g|
|Saturated Fat||1 g|
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