Portabello Mushroom Sandwich Recipe - Cooking Index
Portabello Mushroom Sandwich Recipe - Cooking Index
| Nonstick olive oil cooking spray | ||
| 1 | Yellow crookneck squash (large) | |
| 2 | Portabello mushrooms - (1/4 lb ea) | |
| Salt - to taste | ||
| 2 tablespoons | 30ml | Low-fat mayonnaise |
| 1 1/2 teaspoons | 7.5ml | Sun-dried tomato paste - see * Note |
| 1/2 teaspoon | 2.5ml | Lemon juice |
| 1 tablespoon | 15ml | Minced fresh basil |
| 2 | French rolls - split, toasted | |
| 1 | Garlic clove - cut in half (large) | |
| 1 cup | 40g / 1.4oz | Baby spinach leaves |
| 1 tablespoon | 15ml | Crumbled feta cheese |
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Shredded basil |
* Note: You can find sun-dried tomato paste in tubes at well-stocked supermarkets and specialty stores.
Heat the oven to 450 degrees. Spray a large baking pan with cooking spray.
Cut squash into six 1/2-inch slices. Wipe the tops of the mushrooms clean with a damp paper towel. Cut the dry woody ends off the mushroom stems then slice the mushrooms into 1-inch thick slices. Place the mushroom and squash slices in a single layer on the baking pan. Roast the vegetables until they're slightly browned, turning them halfway through, 7 to 10 minutes. Season them with salt.
Combine the mayonnaise, sun-dried tomato paste, lemon juice and minced basil in a small glass bowl. Rub the cut side of the toasted rolls with garlic. Spread the rolls with the mayonnaise mixture. Top the bottom of each roll with 1/2 cup of spinach leaves, 3 slices of the roasted portabello and half of the squash slices. Sprinkle 1/2 tablespoon of crumbled feta over the top of each sandwich. Sprinkle each sandwich with pepper and 1 tablespoon of shredded basil leaves. Cover each sandwich with the top of the rolls.
This recipe yields 2 sandwiches.
Each sandwich: 210 calories; 548 mg sodium; 13 mg cholesterol; 5 grams fat; 1 gram saturated fat; 34 grams carbohydrates; 9 grams protein; 4.32 grams fiber.
Source:
The Los Angeles Times, 06-20-2001
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