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Saturday, September 6, 2014

Recipe: Roasted Portobello Sandwich with Dijon Balsamic Vinaigrette

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This portobello mushroom sandwich is a satisfying, flavorful and healthy vegetarian option. It’s packed with flavor thanks to a mix of tangy, flavorful balsamic vinegar dressing, fresh basil and tomato, red onions and roasted red peppers. Enjoy it for lunch or dinner with a salad or soup.

Four 4- to 5-inch portobello mushrooms, stems removed
Olive oil cooking spray
4 thin slices red onion
8 thin slices whole-grain bread
4 thin slices low-fat Swiss cheese (4 ounces)
2 jarred roasted red peppers, drained and sliced (about 2 ounces)
4 slices tomato
4 fresh basil leaves

Vinaigrette

1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons chopped fresh basil
1 scallion, white part and 1 inch of the green, finely chopped
1/8 teaspoon garlic powder
Freshly ground pepper

Balsamic Mayonnaise

1 tablespoon light mayonnaise
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard

Preheat the oven to 450°F.Coat the mushrooms with cooking spray. Mix the vinaigrette ingredients and paint the mushrooms on both sides.Marinate for 15 minutes.Coat the marinated mushrooms and the onion slices with cooking spray. Roast them in the oven until cooked through, about 5 minutes. Coat the bread with the cooking spray and toast in a toaster oven.Place a slice of cheese on four of the pieces of toast. Top with a mushroom, slices of onion, red pepper, tomato, and a basil leaf.Mix balsamic mayonnaise ingredients together until completely blended. Spread a thin layer on each burger. In a large bowl, combine all ingredients. Toss gently to mix.Cover and refrigerate for at least 30 minutes to chill. Serve.

Calories: 290
Fat: 9 g
Saturated fat: 3.5 g
Sodium: 470 mg
Protein: 19 g
Carbohydrate: 34 g
Sugars: 4 g
Dietary fiber: 6 g
Cholesterol: 15 mg
Potassium: 631 mg

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