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Ingredientes
- 2 med zucchini cut into 1/4"-thk
- Â Â vertical strips
- 1/2 c. vinaigrette
- 4 x portobello mushrooms
- 2 Tbsp. green or possibly black olivada (olive paste)
- 1/2 c. robiolla or possibly soft fresh goat's cheese
- 2 x ripe tomatoes cored, seeded,
- Â Â and cut into 1/4" cubes
- 2 Tbsp. vinaigrette
- Â Â Snipped chives
- Â Â Sliced pitted cured black olives
Direcciones
- Preheat the oven to 450 degrees. Marinate the zucchini in vinaigrette for 10 min at least.
- Remove the portobello stems. Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds. Set the rounds on a baking sheet and spread each round with some olivada and about a Tbsp. of cheese. Add in the marinated zucchini strips to the baking sheet and roast for 10 min.
- Remove the mushrooms and zucchini from the oven and assemble. Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini. Garnish the top and sides with Tomato Salsa, chives and black olives slices.
- Tomato Salsa: Combine the tomatoes with vinaigrette and spoon salsa over and around portobello mushroom sandwiches. (
- Makes about 1 1/2 c.)
- This recipe yields 2 dinner servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 491g | |
| Recipe makes 2 servings | |
| Calories 100 | |
| Calories from Fat 8 | 8% |
| Total Fat 0.96g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 74mg | 3% |
| Potassium 1615mg | 46% |
| Total Carbs 20.16g | 5% |
| Dietary Fiber 6.3g | 21% |
| Sugars 9.86g | 7% |
| Protein 8.06g | 13% |
