Balsamic Portobello Sandwich

If you’re looking for a quick lunch or light dinner, try this satisfying vegetarian portobello mushroom sandwich. It’s packed with protein but has fewer than 250 calories.

Servings: 2

Nutrition Facts

• Calories: 220
• Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 200mg
• Carbohydrates: 30g
• Fiber: 9g
• Protein: 15g

Ingredients

• 2 portobello mushrooms caps, washed
• 1/2 red onion, peeled and cut into 1/4-inch thick slices
• 1 tbsp balsamic vinegar
• 1 tsp olive oil
• Black pepper to taste
• 2 oz sliced reduced-fat provolone cheese
• 2 light multigrain rolls, split
• 1 roasted red bell pepper, sliced
• 1/2 cup fresh baby spinach
• 1/2 tomato, sliced

Directions

1. Lightly coat a baking pan with nonstick cooking spray.
2. Arrange mushroom caps and red onion slices on a baking pan.
3. Drizzle balsamic vinegar and oil over the tops of mushrooms. Season mushrooms with black pepper.
4. Bake for 20 minutes.
5. Top mushroom caps with cheese and bake for 2 to 3 minutes more, or until cheese is melted.
6. With a spatula, transfer each mushroom cap to the bottom half of a roll.
7. Top each mushroom with red onion, roasted pepper, spinach, and tomato, if using.

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