Roasted Portobello And Mozzarella Melt
  • 2medium portobello mushrooms, stems trimmed, caps rinsed and patted dry
  • 2teaspoons extra-virgin olive oil
  • 2tablespoons balsamic vinegar
  • Sea salt and freshly ground black pepperto taste
  • 3tablespoons pestosee recipe
  • 8slices spelt or 7-grain, lactose-free bread
  • 6ounces soy or rice mozzarella, thinly sliced
  • 4slices ripe tomato
  • 2teaspoons soy margarine
  1. Preheat oven to 350°. Rub mushrooms with olive oil and vinegar. Season with salt and pepper.
  2. Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft. Thinly slice mushrooms once cooled. Do not turn off oven.
  3. Spread pesto on all 8 pieces of bread. Divide mozzarella on 4 pieces of bread. Put tomato slices on top of cheese. Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
  4. Heat a medium nonstick skillet over medium heat. Melt margarine. Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly). Turn over and brown the other side. Each side should take 2-3 minutes to brown. Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
Recipe Notes
Nutrition Facts
Roasted Portobello And Mozzarella Melt
Amount Per Serving
Calories 307
* Percent Daily Values are based on a 2000 calorie diet.

Calories 307,Fat 14,Perfat 41,Cholesterol 0,Carbo 32,Protein 16,Fiber ,Sodium