By: EatingWell

Servings: 4

Yield: 4 servings

Total Time: 30 minutes

Prep Time: 30 minutes

Recipe Description:

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.

Recipe Ingredients:

1. 1 clove garlic, minced
2. 1/2 teaspoon kosher salt
3. 2 tablespoons extra-virgin olive oil, divided
4. 4 portobello mushroom caps, stems and gills removed
5. 4 large slices country-style sourdough bread, cut in half
6. 1/2 cup sliced jarred roasted red peppers
7. 1/2 cup chopped tomato
8. 1/4 cup crumbled reduced-fat feta cheese
9. 2 tablespoons chopped pitted Kalamata olives
10. 1 tablespoon red-wine vinegar
11. 1/2 teaspoon dried oregano
12. 2 cups loosely packed mixed baby salad greens

Recipe Steps:

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.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
5. 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.

Recipe Nutrition:

Per serving:
301 calories; 11 g fat (2 g saturated fat, 7 g mono unsaturated fat); 2
mg cholesterol; 40 g carbohydrates; 10 g protein; 4 g fiber; 795 mg
sodium; 691 mg potassium

Nutrtion Bonus: Selenium (44% daily value), Folate (33% dv), Vitamin A (25% dv), Potassium (20% dv).

2 1/2 Carbohydrate Servings

Exchanges: 2 starch, 2 vegetable, 2 fat