Portobello Mushroom and Cheese Sandwich
This is the first post for my challenge plan, and I promise it will be more to throw in my blog, keep stop by this blog if you can.
This is a quick, delicious, feel guiltless and healthy way to enjoy a sandwich.
Portobello mushrooms have a moderately high amount of fiber. A 100-gram serving contains just over 2 grams. Fiber is a key substance for controlling cholesterol and blood-sugar levels. It also has a filling effect on the body, which is beneficial for weight maintenance ( that’s what I want ). Adding sliced portobello to a salad or laying it over a bed of risotto or quinoa will boost the fiber content. It is a steak for vegetarian.
It is low energy-density foods and low in calories. (that’s is what I aiming for). But spreading a tablespoon of butter across the top, for example, adds more than 100 calories. So, take care of it!
Portobello mushrooms have moderate amounts of potassium. A 100-gram serving contains 437 milligrams. Eating a portobello with fish, beans or potatoes will increase the potassium content. A 1/2 cup of pinto beans, for example, contributes an additional 400 milligrams. It is an important electrolyte mineral needed for muscle contractions, protein synthesis, nerve function and acid-alkaline balance.
Having portobellos with whole grains, fish or leafy green vegetables will boost the B vitamin content.
More information from here .
Portobello Mushroom and Cheese Sandwich
Ingredient:
- 2 slices seeds and grains bread
- 1 large Portabello mushroom ( about 60g )
- 2 sliced ready made polenta ( about 90g )
- 50g Ricotta cheese
- 1 large tomato, sliced
Method:
- Fry the portabello and sliced polenta with a little bit of olive oil over medium heat, let it brown both side.
- Arrange the mushroom and polenta on one slice of bread, and stack with the tomato and ricotta cheese, put the open sandwich under a hot grill for 2 minutes, to let the cheese has a bit melt. That’s all the job done, and is the time to enjoy your healthy meal.