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Portabello Mushroom Sandwich With Tomato Relish

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B9, C, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Portabello mushrooms - gills removed

  2. 2 teaspoons 10ml Balsamic vinegar

  3. Olive oil cooking spray

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 1/2 Tomato - seeded, and (large)

  7. Coarsely chopped - (abt 3/4 cup)

  8. 2 tablespoons 30ml Minced ginger root

  9. 2 tablespoons 30ml Sliced green onion

  10. 1 tablespoon 15ml Mirin or rice wine

  11. 2 Baguettes - (6" to 8" long) - split lengthwise

  12. 1 Avocado - thinly sliced

  13. 1 cup 110g / 3.9oz Mixed sprouts - (packed)

Instructions Jump to Ingredients ↑

  1. Brush mushrooms with vinegar and spray both sides lightly with cooking spray. Sprinkle with salt and pepper and set on baking sheet lined with foil. Roast at 400 degrees 10 minutes; turn and roast 10 minutes more. Cool. Cut mushrooms in half.

  2. Combine tomato, ginger, green onion and mirin in small dish. Adjust seasonings with salt and pepper. Spread cut sides of baguettes with tomato relish, about 3 tablespoons per side. Arrange mushroom halves on 1 side of each sandwich, then tomato mixture, avocado and sprouts.

  3. Close sandwiches. Lightly press together. Cut in half (secure with toothpicks, if needed). Serve within 1/2 hour.

  4. This recipe yields 2 servings.

  5. Each serving: 366 calories ; 513 mg sodium; 0 cholesterol; 16 grams fat; 49 grams carbohydrates; 8 grams protein; 4.07 grams fiber.

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