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Balsamic Portobello Sandwich

Heart Healthy Balsamic Portobello Sandwich Recipe

                   
Balsamic Portobello Sandwich
Baked, balsamic vinegar-drizzled portobello mushrooms make the perfect meat alternative in this health-conscious burger recipe. Baby spinach and sliced tomatoes are added for garden-fresh goodness.
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Ingredients
Recipe yields 2 servings
2 portobello mushrooms caps, washed
1/2 red onion, peeled and cut into 1/4-inch thick slices
1 Tbsp balsamic vinegar
1 tsp olive oil
Black pepper to taste
2 oz sliced reduced-fat provolone cheese
2 light multigrain rolls, split
1 roasted red bell pepper, sliced
1/2 cup fresh baby spinach
1/2 tomato, sliced
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Directions
Step 1

Lightly coat a baking pan with nonstick cooking spray. Arrange mushroom caps and red onion slices on baking pan.

Step 2

Drizzle balsamic vinegar and oil over tops of mushrooms. Season mushrooms with black pepper. Bake for 20 minutes.

Step 3

Top mushroom caps with cheese and bake for 2 to 3 minutes more, or until cheese is melted.

Step 4

With a spatula, transfer each mushroom cap to the bottom half of a roll. Top each mushroom with red onion, roasted pepper, spinach and tomato, if using.

Time: 30 minutes
Servings: 2
Calories: 220
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 1 sandwich
Per serving:
calories:220
total fat:9g
sat fat:4g
cholesterol:15mg
sodium:200mg
total carb:30g
fibers:9g
proteins:15g

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Heart Healthy Balsamic Portobello Sandwich Recipe
Ingredients
Recipe yields 2 servings
2 portobello mushrooms caps, washed
1/2 red onion, peeled and cut into 1/4-inch thick slices
1 Tbsp balsamic vinegar
1 tsp olive oil
Black pepper to taste
2 oz sliced reduced-fat provolone cheese
2 light multigrain rolls, split
1 roasted red bell pepper, sliced
1/2 cup fresh baby spinach
1/2 tomato, sliced
Directions
Step 1

Lightly coat a baking pan with nonstick cooking spray. Arrange mushroom caps and red onion slices on baking pan.

Step 2

Drizzle balsamic vinegar and oil over tops of mushrooms. Season mushrooms with black pepper. Bake for 20 minutes.

Step 3

Top mushroom caps with cheese and bake for 2 to 3 minutes more, or until cheese is melted.

Step 4

With a spatula, transfer each mushroom cap to the bottom half of a roll. Top each mushroom with red onion, roasted pepper, spinach and tomato, if using.

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