MPN™ Portobello Mushroom Sandwich with Cheese[1]                  Servings: 1

1 large Portobello Mushroom

1 tsp Olive Oil, Extra Virgin

2 slices of Whole Grain Bread or tortilla (use GF bread or corn tortilla for GF option).

1 slice of mild or sharp Provolone (best taste) or Swiss Cheese, naturally aged

2 tsp ripe Avocado, mashed

Sprinkle of Tamari sauce, low sodium, or sea salt and dulse flakes

1 leaf Romaine Lettuce

  1. Brush Mushroom with olive oil and sprinkle with Tamari soy sauce or sea salt/dulse flakes.
  2. Pan sauté, bake for 10 minutes, or broil lightly for 5 minutes.
  3. To serve as a sandwich: a) Put one or two slices of provolone or Swiss cheese on one piece of bread and bake or broil 5 minutes until melted. At same time, lightly toast in oven the other slice of bread. b) Put the cooked mushroom on top of the melted cheese. Then add a piece of lettuce. c) spread mashed avocado on the toasted slice of bread and put face down on top of the mushroom.  d) Cut sandwich in half & serve.
  4. Other serving options:  serve on a tortilla as a roll up, with your choice of mashed avocado or a healthy mayonnaise, lettuce, onion, shredded carrot, cabbage, or sun-dried tomato.

Nutritional Info: Serving Size – 213g; Calories: 316; Fat: 15g; Saturated Fat: 6g; Cholesterol: 26mg; Sodium: 320mg Carbohydrates: 35.5g; Fiber: 12g; Sugar 4.4g; Protein: 15g

Vit. A 15%; Vit. C 8%; Calcium 30%; Iron 15%

Source:  Brain Healthy Foods: Menus and Recipes , Volume 1  © 2015   HealthCare Insights, LLC and Nancy Emerson Lombardo, Ph.D.

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[1] For Vegan version of this sandwich, omit cheese or substitute a tofu product.

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