Thursday, January 28, 2010

Portabella Mushroom Sandwich

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

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