Here’s a hearty vegetarian meal that is simple to prepare and provides a classy, satisfying taste.
Ingredients
4 slices (.75 ounces each) provolone cheese,
4 individual lettuce leaves
¼ cup roasted garlic spread (*)
4 roasted portabella mushrooms
4 ounces canned roasted red peppers, drained
4 100-percent whole wheat sandwich thins
4 tablespoons bottled balsamic vinaigrette dressing
½ cup cream cheese
4 garlic cloves, peeled (*)
¼ teaspoon olive oil, canola blend (*)
¼ teaspoons ground black pepper (*)
(*) Ingredients make up the roasted garlic spread.
Preparation
- Prepare oven roasted portabella mushrooms and garlic spread by preheating oven to 350 degrees. Clean mushrooms and dry well. Gently remove black gills from mushrooms with a spoon and discard. Brush both sides with balsamic vinaigrette.
- Place mushrooms, gill side down, on lightly oiled baking pan. Roast for 10 to 12 minutes, until tender. Then brush mushrooms with remaining dressing and cool.
- Prepare the garlic spread by preheating oven to 375 degrees. In medium mixing bowl, toss garlic cloves with oil and pepper to coat. Then place garlic onto a small square of aluminum foil, and seal edges to form a loose pouch. Place that on a baking sheet and bake for 20 to 25 minutes, until garlic is caramelized. Remove from oven and allow to cool.
- Using a mixer, whip cream cheese on medium speed for 3 minutes. Add garlic and whip for another minute. Scrap sides and whip for another 30 seconds
- Make the sandwiches by spreading a tablespoon of the spread on the bottom and tops of each thin. Lay a slice of provolone across the bread. Then add 1 ounce of roasted red peppers, the mushroom and then the lettuce.
Serves four.
Bill Gokey is executive sous chef for Morrison Healthcare, which provides food services for Upstate Medical University.
Nutritional information
Per serving:
267 calories
13 grams of fat
29 grams of carbohydrates
129 milligrams of cholesterol
560 milligrams of sodium
7 grams of dietary fiber
