Portobello Mushroom, Cashew Cheese and Sun-Dried Tomato Sandwich with Fresh Basil and Drizzled Balsamic is the perfect for option for a whole foods, plant-based diet.
Four days ago I started testing out a detox program to start my journey towards clean eating.
And I made a discovery within all this label reading.
A few portobello mushroom pairings:
Say I were a tasty grilled portobello mushroom. What recipe would I want to be?
Portobello Mushroom, Cashew Cheese and Sun-Dried Tomato Sandwich with Fresh Basil and Drizzled Balsamic
1 oz cashew cheese
3 un-sulphured sun dried tomatoes
2 leaves fresh basil
Good quality balsamic vinegar for drizzling
Salt, pepper and garlic powder, to taste
Handful of fresh lettuce
Olive oil sprayDirections
1. Preheat grill to medium high heat; spray both sides of portobello with oil, season with salt, pepper and garlic powder. Grill about six minutes per side.
2. Meanwhile, soak sun-dried tomatoes as mushrooms cook, about 12 minutes. Remove from water and chop.
3. Lay grilled portobellos on a plate with top sides down. Drizzle with balsamic. Layer one side with cashew cheese, sun-dried tomatoes, basil and lettuce. Top with other Portobello. Enjoy with a fresh salad.
Nutrition Facts Portobello Mushroom, Cashew Cheese and Sun-Dried Tomato Sandwich with Fresh Basil and Drizzled Balsamic
**4 WW Pts Plus
Amount Per Serving
Total Fat 8.7 g
Saturated Fat 5.9 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 22.4 mg
Sodium 462.7 mg
Potassium 327.3 mg
Total Carbohydrate 8.4 g
Dietary Fiber 1.6 g
Sugars 3.4 g
Protein 8.2 g
Copper 16.1 %
Phosphorus 14.8 %
Riboflavin 18.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.