Portabello Mushroom Sandwich
A simple baked vegetable and mushroom stack topped with tomato, onion, eggplant, and melted cheese, roasted until tender and lightly browned.
Ingredients
Method
- Preheat Oven to 250°F
- Take mushroom caps, wash and peel.
- Place a thick slice of tomato, onion and eggplant on the mushroom cap.
- Bake until soft and drain fluid. Put cheese slice on top and melt until brown in oven or toaster oven.
Notes
Recipe provided courtesy of Marci Sloane, MS, RD, LD/N, CDE, who is a registered and licensed dietitian/nutritionist and certified diabetes educator with a degree in Nutrition and Physiology from Teachers College at Columbia University. Marci is the author of The Diet Game: Playing for Life!.
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