This vibrant sandwich brings together the earthy richness of grilled portobello mushrooms with the bright acidity of ripe tomatoes and the aromatic punch of fresh basil. The mushrooms are sliced thin and charred under the broiler or grill to develop a smoky depth, while the sourdough bread is toasted and rubbed with garlic for added flavor. A light, creamy sauce made from reduced-fat mayonnaise and nonfat sour cream or yogurt binds the ingredients without weighing them down. It&# 226;ÂÂs a perfect vegetarian option for a quick lunch or a light dinner, offering a satisfying texture contrast between the crisp toast and tender mushrooms. Simple, fresh, and deeply flavorful.
Eating Well Pbt (Portabello, Basil & Tomato S
Description
This vibrant sandwich brings together the earthy richness of grilled portobello mushrooms with the bright acidity of ripe tomatoes and the aromatic punch of fresh basil. The mushrooms are sliced thin and charred under the broiler or grill to develop a smoky depth, while the sourdough bread is toasted and rubbed with garlic for added flavor. A light, creamy sauce made from reduced-fat mayonnaise and nonfat sour cream or yogurt binds the ingredients without weighing them down. It&# 226;ÂÂs a perfect vegetarian option for a quick lunch or a light dinner, offering a satisfying texture contrast between the crisp toast and tender mushrooms. Simple, fresh, and deeply flavorful.Ingredients
Directions
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Preheat your broiler or grill to high heat.
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In a small bowl, whisk together the reduced-fat mayonnaise, nonfat sour cream (or plain yogurt), and fresh lemon juice until smooth.
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Wipe the portobello mushroom caps clean with a damp paper towel, remove the stems, and slice the caps into 1/8-inch thick strips.
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Brush the mushroom slices lightly with olive oil and arrange them on a baking sheet or grill grate.
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Broil or grill the mushrooms for 2 to 3 minutes per side until tender and lightly charred. Season with freshly ground salt and black pepper.
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While the mushrooms cook, toast the sourdough bread slices on the grill or under the broiler until golden brown on both sides.
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Immediately rub both sides of the hot toasted bread with the cut side of a fresh garlic clove.
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Spread half of the mayonnaise mixture evenly over four of the toasted bread slices.
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Layer the loosely packed, shredded fresh basil leaves on top of the spread.
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Top the basil with the grilled mushroom slices.
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Add slices of ripe tomato and season lightly with more salt and pepper if desired.
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Dollop the remaining mayonnaise mixture over the tomatoes.
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Complete the sandwiches by topping with the remaining four slices of garlic-rubbed toast.
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Serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 51.0kcal
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 0.8g4%
- Cholesterol 1.1mg1%
- Sodium 30.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
