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Meatless Monday: Roasted Mushroom and Mozzarella Baguette recipe

Posted Dec 28 2009 7:20am


***This is the kind of tasty vegetarian sandwich recipe that won’t make you miss meat***

This vegetarian sandwich recipe is from the Meatless Mondays Web site!

Sandwiches are a great meal to skip meat!

This following recipe calls for mozzarella cheese, but don’t be shy in playing with your cheese. If you have or prefer French brie, gorgonzola, Oka from Quebec, a sharp cheddar, Danish Blue, Italian Asiago or smoked Gouda … let yourself go and enjoy the wonders of good cheese.

If you have access to a lot of artisanal cheese from local cheese makers in your area, do explore that option as well in your vegetarian sandwich recipes.

I’ve said it before, cheese is so good, it should be a food group on its own. And low-fat cheese IS a crime against France and humanity!

You’ll notice there is tapenade (black olive puree) in this recipe, which gives it a South-of-France flair! If you don’t like tapenade, try pesto, Dijon mustard or a bit of healthy mayonnaise (aka mayonnaise that doesn’t contain sugar and trans fat oils).

>>>Ingredients for the Roasted Mushroom and Mozzarella Baguette recipe<<<

1/2 pound mushroom caps, sliced

1 baguette (24 inches long)

1 tablespoon olive oil

1/2 cup homemade or purchased tapenade

1 cup low-fat shredded mozzarella cheese

1 bunch watercress, large stems removed, rinsed and separated into individual sprigs

Kosher salt

Roasted red peppers (optional) (Krizia’s recommendation: you SHOULD read the label, because many roasted red pepper jars contain added sugar!)

>>>Preparation steps for the Roasted Mushroom and Mozzarella Baguette recipe<<<

Preheat oven to 475 degrees Fahrenheit. Place mushrooms in a baking pan and drizzle the oil over them. Sprinkle with a bit of salt and shake the mushrooms around to coat them evenly. Roast in the oven until mushrooms are soft and edges have browned (10-12 minutes). Remove from the oven and let cool. Cut the baguette in half lengthwise and spread tapenade on each half (see recipe below if you want to make your own). Sprinkle the mozzarella cheese over the one of the bread halves then place mushrooms over the cheese, and then lay watercress on top of the mushrooms. Optionally, add strips of roasted red pepper. Top with the other bread half, then cut the loaf into quarters to make 4 hearty sandwiches. Wrap or eat right away.

>>>Nutrition information for the Roasted Mushroom and Mozzarella Baguette recipe<<<

Serves 4

Calories per serving: 240 (this will change depending on the type of cheese you use)

Total Fat: 8 g

Protein: 13 g

Saturated fat: 3 g

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