Portabello Mushroom Sandwich
- Nonstick olive oil cooking spray
- 1 large yellow crookneck squash
- 2 portabello mushrooms - (1/4 lb ea)
- Salt to taste
- 2 tablespoons low-fat mayonnaise
- 1 1/2 teaspoons sun-dried tomato paste see * Note
- 1/2 teaspoon lemon juice
- 1 tablespoon minced fresh basil
- 2 French rolls split, toasted
- 1 large garlic clove cut in half
- 1 cup baby spinach leaves
- 1 tablespoon crumbled feta cheese
- Freshly-ground black pepper to taste
- 2 tablespoons shredded basil
* Note: You can find sun-dried tomato paste in tubes at well-stocked supermarkets and specialty stores.
Heat the oven to 450 degrees. Spray a large baking pan with cooking spray.
Cut squash into six 1/2-inch slices. Wipe the tops of the mushrooms clean with a damp paper towel. Cut the dry woody ends off the mushroom stems then slice the mushrooms into 1-inch thick slices. Place the mushroom and squash slices in a single layer on the baking pan. Roast the vegetables until they're slightly browned, turning them halfway through, 7 to 10 minutes. Season them with salt.
Combine the mayonnaise, sun-dried tomato paste, lemon juice and minced basil in a small glass bowl. Rub the cut side of the toasted rolls with garlic. Spread the rolls with the mayonnaise mixture. Top the bottom of each roll with 1/2 cup of spinach leaves, 3 slices of the roasted portabello and half of the squash slices. Sprinkle 1/2 tablespoon of crumbled feta over the top of each sandwich. Sprinkle each sandwich with pepper and 1 tablespoon of shredded basil leaves. Cover each sandwich with the top of the rolls.
This recipe yields 2 sandwiches.
Each sandwich: 210 calories; 548 mg sodium; 13 mg cholesterol; 5 grams fat; 1 gram saturated fat; 34 grams carbohydrates; 9 grams protein; 4.32 grams fiber.