Hide me in a bun you say? NO! I will BE the bun! I will show my meaty, moist and flavorful self in all my glory on the outside of the sandwich! And inside? I want tart, sweet balsamic vinegar, gooey, melty, creamy goat cheese, fresh basil and tangy sundried tomatoes.
And oh what a sandwich I will be!
(For those of us on detox simply sub Michelle's super simple cashew cheese for the goat cheese. Delish!!)
Portobello Mushroom, Goat Cheese and Sundried Tomato Sandwich with Fresh Basil and Drizzled BalsamicAltered from A Girl and Her Carrot Serves 1**4 WW Pts Plus Printable Recipe
2 Portobello mushrooms
1 oz goat cheese (or cashew cheese for my lovely detoxers)
3 un-sulphured sun dried tomatoes
2 leaves fresh basil
Good quality balsamic vinegar for drizzling
Salt, pepper and garlic powder, to taste
Handful of fresh lettuce
Olive oil spray
1. Preheat grill to medium high heat; spray both sides of portobello with oil, season with salt, pepper and garlic powder. Grill about six minutes per side.
2. Meanwhile, soak sun dried tomatoes as mushrooms cook, about 12 minutes. Remove from water and chop.
3. Lay grilled portobellos on a plate with top sides down. Drizzle with balsamic. Layer one side with goat cheese, sun dried tomatoes, basil and lettuce. Top with other Portobello. Enjoy with a fresh salad.
**4 WW Pts Plus
Amount Per Serving
Total Fat 8.7 g
Saturated Fat 5.9 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 22.4 mg
Sodium 462.7 mg
Potassium 327.3 mg
Total Carbohydrate 8.4 g
Dietary Fiber 1.6 g
Sugars 3.4 g
Protein 8.2 g
Copper 16.1 %
Phosphorus 14.8 %
Riboflavin 18.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.