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Grilled Portobello Opened-faced Sandwich -- e-w

Source of Recipe

Diabetic Cooking Magazine � 2002
Grilled Portobello Opened-faced Sandwich (1)
Serves: 1

1 Portobello mushroom cap, rinsed and stem removed
2 tsp. balsamic vinegar
1 T. prepared pesto sauce
1 tsp. grated Parmesan cheese
1 slice bread, toasted

Sprinkle mushroom cap with balsamic vinegar. Place cap under broiler about 4-in. from heat. Cook 3-4 minutes on each side or until cap is tender. Spread pesto on toast. Top with Parmesan cheese. Serve immediately.

Nutritional Analysis: 155 calories�8 gm fat (1 gm saturated)�17 gm carbohydrate�2 mg cholesterol�1 gm fiber�4 gm protein�300 mg sodium ++++ Exchanges: 1 starch�1-1/2 vegetable�1-1/2 fat +++WWP: 4