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

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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; protein 11.8g; carbohydrates 20.4g; dietary fiber 2.2g; sugars 3.7g; fat 10.5g; saturated fat 3.9g; cholesterol 19.2mg; vitamin a iu 241.1IU; vitamin c 9.4mg; folate 32.2mcg; calcium 231.1mg; iron 1.3mg; magnesium 36.4mg; potassium 349.2mg; sodium 193.6mg; added sugar 1g.
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