LOW CALORIE,LOW SAT FAT,LOW CHOLESTEROL, DIABETES APROPRIATE, AND DELICIOUS
Recipe provided by Eatingwell.com

This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewürztraminer.
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1 clove garlic, minced
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 large slices country-style sourdough bread, cut in half
1/2 cup sliced jarred roasted red peppers
1/2 cup chopped tomato
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted Kalamata olives
1 tablespoon red-wine vinegar
1/2 teaspoon dried oregano
2 cups loosely packed mixed baby salad greens




INTRUCTIONS
1-Preheat grill to medium-high.
2-Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
3-Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
4-Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
NUTRITION PROFILE:
| LOW-CALORIE | LOW SAT FAT | LOW-CHOLESTEROL | HIGH POTASSIUM | HEART HEALTHY | DIABETES APPROPRIATE | HEALTHY WEIGHT |
NUTRITION INFORMATION
Per serving: 301 calories; 11g fat (2g sat, 7g mono); 2mg cholesterol; 40g carbohydrates; 10g protein; 4g fiber; 795mg sodium; 691mg potassium.
Nutrition bonus: Selenium (44% daily value), Folate (33% dv), Vitamin A (25% dv), Potassium (20% dv).
2 1/2 Carbohydrate Serving(s)
Exchanges: 2 starch, 2 vegetable, 2 fat