Grilled Portobello Mushroom with Pesto Aioli

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Grilled Portobello Mushroom with Pesto Aioli
  • Prep Time: 5
  • Total Time: 15
  • Servings: 1
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About this Recipe

Coated with creamy reduced fat mayonnaise, topped with Alfalfa sprouts on a bed of shredded purple cabbage, this light and refreshing vegetarian sandwich a great lunch option.

Ingredients

1 tsp (5 mL) Prepared pesto
2 tsp (10 mL) Reduced fat mayonnaise
.25 tsp (1.25 mL) Dijon mustard
2 Slices Dempster’s® Healthy Way® Say No to Fat & Sugar!
1 Medium Portobello mushroom, cut into thick slices
1 tsp (5 mL) Olive oil
.33 cup (80 mL) Shredded purple cabbage
1 tbsp (15 mL) Packed alfalfa sprouts

Directions

PREHEAT grill to medium heat.

MIX together pesto, mayonnaise and mustard, set aside.

TOSS mushroom slices with oil. Place on grill and cook for 5 minutes per side.

SPREAD pesto aioli over one slice of bread.

TOP with cabbage, mushroom, alfalfa sprouts, and remaining bread slice to form sandwich.

Notes

Tips / Conseils For added protein, add a few slices of Natural Selections™ Oven-Roasted Chicken Breast.

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