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| source: Eating Well |
1 clove garlic, minced
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 large slices country-style sourdough bread, cut in half
½ cup sliced jarred roasted red peppers
½ cup chopped tomato
¼ cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted Kalamata olives
1 tablespoon red-wine vinegar
½ teaspoon dried oregano
2 cups loosely packed mixed baby salad greens
Preheat grill to medium-high.
Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Per serving: 600 calories; 20 g fat(4 g sat); 8 g fiber; 80 g carbohydrates; 22 g protein; 308 mcg folate; 4 mg cholesterol; 10 g sugars; 2 g added sugars; 2,512 IU vitamin A; 20 mg vitamin C; 154 mg calcium; 6 mg iron; 1,582 mg sodium; 1,384 mg potassium
Nutrition Bonus: Folate (76% daily value), Vitamin A (50% dv)
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 large slices country-style sourdough bread, cut in half
½ cup sliced jarred roasted red peppers
½ cup chopped tomato
¼ cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted Kalamata olives
1 tablespoon red-wine vinegar
½ teaspoon dried oregano
2 cups loosely packed mixed baby salad greens
Preheat grill to medium-high.
Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
source: Eating Well
Makes 2 servings
Serving size: 1 sandwichPer serving: 600 calories; 20 g fat(4 g sat); 8 g fiber; 80 g carbohydrates; 22 g protein; 308 mcg folate; 4 mg cholesterol; 10 g sugars; 2 g added sugars; 2,512 IU vitamin A; 20 mg vitamin C; 154 mg calcium; 6 mg iron; 1,582 mg sodium; 1,384 mg potassium
Nutrition Bonus: Folate (76% daily value), Vitamin A (50% dv)
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