OPEN-FACED PORTOBELLO SANDWICHES

Open-Faced Portobello Sandwiches image

"This is a great meatless meal that doesn't leave you feeling deprived," writes R.O. Smith from Bountiful, Utah. This warm, chewy sandwich boasts a meaty, earthy flavor.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

4 teaspoons prepared pesto
2 slices Italian bread (3/4 inch thick), toasted
3 oil-packed sun-dried tomatoes, cut into strips
2 slices part-skim mozzarella cheese (3/4 ounce each)
2 large portobello mushrooms, stems removed

Steps:

Spread pesto on toast; top with tomatoes and cheese. Place mushrooms on a microwave-safe plate; cover with a paper towel. Microwave on high for 1 minute or until tender. , Cut mushrooms into 1/2-in. slices; place on cheese. Cook sandwiches on high for 15-20 seconds or until cheese is melted.

Nutrition Facts : Calories 236 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 382mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges