This is perfect for lunch or dinner on a Meatless Monday or any day for that matter.
1 large Portabella mushroom cap
1 tbsp pesto
spinach leaves
1/2 red bell pepper seeded
1 sandwich thin
- Preheat oven to 4oo F
- Wipe mushroom with wet paper towel and scrape the "gills" out with a spoon
- Put mushroom cap (stem side down) and red pepper (skin side up) on a cookie sheet w/ tinfoil sprayed with Pam
- Spray or drizzle top of mushroom and pepper with a small amount of olive oil
- Roast in oven for about 25 minutes, until mushroom is easily pierced with a fork
- Toast sandwich thin
- Spread 1 tbsp pesto on one half of sandwich thin
- Put spinach leaves on other half of sandwich (pesto and spinach keep bread from getting soggy)
- Assemble rest of sandwich with red pepper and mushroom cap
Serving 1
per serving: 275 calories
