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.

Katie Shields, M.S., RDN
Source: Diabetic Living Magazine, Spring 2019
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Ingredients

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Directions

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

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  • 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

219.4 calories; protein 11.8g 24% DV; carbohydrates 20.4g 7% DV; exchange other carbs 1.5; dietary fiber 2.2g 9% DV; sugars 3.7g; fat 10.5g 16% DV; saturated fat 3.9g 20% DV; cholesterol 19.2mg 6% DV; vitamin a iu 241.1IU 5% DV; vitamin c 9.4mg 16% DV; folate 32.2mcg 8% DV; calcium 231.1mg 23% DV; iron 1.3mg 7% DV; magnesium 36.4mg 13% DV; potassium 349.2mg 10% DV; sodium 193.6mg 8% DV; added sugar 1g.