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| Roasted Portobello And Mozzarella Melt November, 2001 Serves 4 / This sandwich is great with gooey soy or rice cheese and juicy, meaty mushrooms, layered between deliciously crispy, toasted bread. Since lactose is often used as a filler in many mainstream bread brands, be sure to choose a bread that is lactose-free. 2 medium portobello mushrooms, stems trimmed, caps rinsed and patted dry 2 teaspoons extra-virgin olive oil 2 tablespoons balsamic vinegar Sea salt and freshly ground black pepper, to taste 3 tablespoons pesto (see recipe) 8 slices spelt or 7-grain, lactose-free bread 6 ounces soy or rice mozzarella, thinly sliced 4 slices ripe tomato 2 teaspoons soy margarine 1. Preheat oven to 350°. Rub mushrooms with olive oil and vinegar. Season with salt and pepper. 2. Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft. Thinly slice mushrooms once cooled. Do not turn off oven. 3. Spread pesto on all 8 pieces of bread. Divide mozzarella on 4 pieces of bread. Put tomato slices on top of cheese. Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches. 4. Heat a medium nonstick skillet over medium heat. Melt margarine. Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly). Turn over and brown the other side. Each side should take 2-3 minutes to brown. Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes. Calories 307,Fat 14,Perfat 41,Cholesterol 0,Carbo 32,Protein 16,Fiber ,Sodium |