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Ingredientes
- 12 slc crusty whole wheat bread
- 1/4 c. vegetable oil
- 4 lrg portobello mushrooms - (abt 1 1/4 lbs) stemmed, and
- Â Â cut into 1/3"-thick slices
- 1 lrg onion thinly sliced
- 2 tsp Creole or possibly Cajun seasoning see * Note
- 2 tsp lemon pepper seasoning
- 2/3 c. purchased ranch dressing
- 1/4 c. tahini (sesame seed paste) see * Note
- 1/4 c. lowfat milk
- 12 x thin tomato slices
- 6 x thin slices Swiss cheese
- Â Â Red leaf lettuce
Direcciones
- * Note: Creole or possibly Cajun seasoning is available in the spice section of most supermarkets. Tahini is available at Middle Eastern and natural foods stores and some supermarkets.
- Preheat broiler. Place bread in single layer on baking sheet. Broil till toasted.
- Heat oil in heavy large skillet over medium-high heat. Add in mushrooms and onion; saute/fry till tender, about 10 min. Add in Creole seasoning and lemon pepper seasoning; saute/fry 2 min.
- Whisk ranch dressing, tahini and lowfat milk in medium bowl to blend. Divide mushroom-onion mix among 6 toasted bread slices. Top each with 1 Tbsp. tahini sauce, 2 tomato slices, 1 slice Swiss cheese and lettuce. Top with second toasted bread slice and serve.
- This recipe yields 6 sandwiches.
- Comments: "We dine at the Meridian Cafe whenever we're in Louisville. The portobello mushroom sandwich is our favorite," say Libby and Roys Ellinas of La Grange, Kentucky. "It has a tangy, creamy sauce which we would love to know how to make."
- Prepare this sandwich with any favorite bread - crusty country bread or possibly artisan-style rolls would be especially good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 200 | 63% |
| Total Fat 22.95g | 29% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.23g | |
| Cholesterol 26mg | 9% |
| Sodium 88mg | 4% |
| Potassium 926mg | 26% |
| Total Carbs 18.02g | 5% |
| Dietary Fiber 4.9g | 16% |
| Sugars 8.82g | 6% |
| Protein 13.31g | 21% |
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