Lowfatgrilledportobellosandwich Recipes

DIABETIC, LOW-FAT GRILLED PORTABELLA MUSHROOMS

Diabetic, Low-Fat Grilled Portabella Mushrooms image

Make and share this Diabetic, Low-Fat Grilled Portabella Mushrooms recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon garlic, minced
2 teaspoons fresh rosemary, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 portabella mushroom caps

Steps:

In a small bowl, combine the garlic, rosemary, olive oil, and vinegar.
Mix well.
Using a pastry brush, cover both sides of the Portobello mushrooms with the mixture.
Cover and refrigerate for 30 minutes.
Preheat the grill or oven broiler.
Grill the mushrooms on low heat, or place them on a rack that is low in the oven.
Cook each side of the Portobello for 5 minutes.
Serve immediately.

Nutrition Facts : Calories 159, Fat 13.9, SaturatedFat 1.9, Sodium 12.4, Carbohydrate 7.5, Fiber 1.3, Sugar 4.5, Protein 2.1

GRILLED EGGPLANT & PORTOBELLO SANDWICH

Grilled Eggplant & Portobello Sandwich image

From Eating Well Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.

Provided by Cheri 911

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 small garlic clove, chopped
1/4 cup low-fat mayonnaise
1 teaspoon lemon juice
1 medium eggplant (about 1 pound)
3 medium portobello mushroom caps, gills removed
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
8 slices whole wheat bread, lightly grilled
2 cups arugula or 2 cups spinach, stemmed and chopped if large
1 large tomatoes, sliced

Steps:

Preheat grill to medium-high.
Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

Nutrition Facts : Calories 275.9, Fat 12.9, SaturatedFat 2, Sodium 594.6, Carbohydrate 36.7, Fiber 9.4, Sugar 8, Protein 8

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