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

Katie Shields, M.S., RDN
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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 calories; 10.5 g total fat; 3.9 g saturated fat; 19 mg cholesterol; 194 mg sodium. 349 mg potassium; 20.4 g carbohydrates; 2.2 g fiber; 4 g sugar; 11.8 g protein; 241 IU vitamin a iu; 9 mg vitamin c; 32 mcg folate; 231 mg calcium; 1 mg iron; 36 mg magnesium; 1 g added sugar;