Rating: 4.82 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewürztraminer.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.

  • Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

  • Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

  • Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Nutrition Facts

300 calories; protein 11.3g; carbohydrates 39.7g; dietary fiber 3.7g; sugars 5.2g; fat 10.4g; saturated fat 1.9g; cholesterol 2.5mg; vitamin a iu 1255.8IU; vitamin c 9.6mg; folate 153.7mcg; calcium 77.1mg; iron 3.4mg; magnesium 27.7mg; potassium 692.1mg; sodium 791.5mg; thiamin 0.5mg; added sugar 1g.
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