INGREDIENTS
1
portobello mushroom cap, rinsed and stemmed
2
teaspoons balsamic vinegar
1
tablespoon prepared pesto
1
slice bread, toasted
1
teaspoon grated Parmesan cheese
PREPARATION:
- Preheat broiler. Sprinkle mushroom cap with balsamic vinegar. Place on rack under broiler about 4 inches from heat. Cook 3 to 4 minutes on each side or until tender.
- Spread pesto onto toast. Top with mushroom cap and sprinkle with Parmesan cheese. Serve immediately.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
Serving Size:
1 open-faced sandwich (total recipe)
Sodium
300 mg
Protein
4 g
Fiber
1 g
Carbohydrate
17 g
Cholesterol
2 mg
Saturated Fat
1 g
Total Fat
8 g
Calories from Fat
44 %
Calories
155
DIETARY EXCHANGE:
Fat
1-1/2
Vegetable
1
Starch
1
