Portabello Mushroom Sandwich With Tomato Relish

Recipe Ingredients

2		Portabello mushrooms - gills removed
2 teaspoons	10ml	Balsamic vinegar
		Olive oil cooking spray
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2		Tomato - seeded, and (large)
		Coarsely chopped - (abt 3/4 cup)
2 tablespoons	30ml	Minced ginger root
2 tablespoons	30ml	Sliced green onion
1 tablespoon	15ml	Mirin or rice wine
2		Baguettes - (6" to 8" long) - split lengthwise
1		Avocado - thinly sliced
1 cup	110g / 3.9oz	Mixed sprouts - (packed)

Recipe Instructions

Brush mushrooms with vinegar and spray both sides lightly with cooking spray. Sprinkle with salt and pepper and set on baking sheet lined with foil. Roast at 400 degrees 10 minutes; turn and roast 10 minutes more. Cool. Cut mushrooms in half.

Combine tomato, ginger, green onion and mirin in small dish. Adjust seasonings with salt and pepper. Spread cut sides of baguettes with tomato relish, about 3 tablespoons per side. Arrange mushroom halves on 1 side of each sandwich, then tomato mixture, avocado and sprouts.

Close sandwiches. Lightly press together. Cut in half (secure with toothpicks, if needed). Serve within 1/2 hour.

This recipe yields 2 servings.

Each serving: 366 calories; 513 mg sodium; 0 cholesterol; 16 grams fat; 49 grams carbohydrates; 8 grams protein; 4.07 grams fiber.

Source:
The Los Angeles Times, 08-18-1999

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