This savory open-face sandwich recipe features citrus-spiked ricotta cheese. You can try it with any variety of mushrooms, including portobello, shitake, and oyster. Source: Diabetic Living Magazine, Spring 2019




  • Heat oil in a small nonstick skillet over medium heat. Add mushrooms; cook, stirring occasionally, until most of their water is released.

  • Mix ricotta, lemon zest, lemon juice, and garlic in a small bowl.

  • Lightly toast bread, if desired. Spread the ricotta mixture on the bread. Top with the mushrooms and drizzle with vinegar.

Nutrition Facts

219 calories; 10.5 g total fat; 19 mg cholesterol; 194 mg sodium. 20.4 g carbohydrates; 11.8 g protein; Full Nutrition