Portobello Sandwiches with Fresh Mozzarella, Tomato and Basil
Grilled portobello mushroom topped with fresh mozzarella, tomato and basil on top of crusty Italian bread; then drizzled with aged balsamic vinegar.
Servings 2
Calories 265kcal
Ingredients
- 2 large portobello mushroom caps (wiped clean with a damp cloth)
- 4 ounces sliced fresh mozzarella
- 1 plum tomato (sliced)
- 2 tablespoons chopped fresh basil
- 2 ciabatta rolls
- 1 tablespoon extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- ¼ teaspoon kosher salt
- dash black pepper
Instructions
- Preheat oven to broil.
- Place the mushrooms cap side down on a baking sheet and drizzle the oil over both; then sprinkle with salt and pepper.
- Broil the mushrooms for 5 minutes until they get hot and start to sweat; then remove from oven.
- Place one mushroom cap on the bottom piece of each piece of bread; then top with cheese, tomato, basil, and vinegar per sandwich.
Notes
*You can also heat the bread in the oven to get it crispy.
Nutrition
Serving: 1g | Calories: 265kcal | Carbohydrates: 7g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 370mg | Potassium: 466mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1421IU | Vitamin C: 7mg | Calcium: 318mg | Iron: 1mg
