Mushroom and Goat Cheese Sandwiches

[Guest guest]

Mushroom and Goat Cheese Sandwiches

 

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon thyme

4 large portobello caps, each about 4 ounces

1/2 cup red onions, very thinly sliced

1 cup arugula leaves

4 sourdough sandwich rolls, split

4 ounces goat cheese

 

Whisk vinegar, oil, salt, pepper and thyme.

Using a pastry brush, spread dressing on the mushroom caps.

Heat a large nonstick skillet over medium high. Add mushrooms and cook 5 to 6

minutes. Turn mushrooms and add onions; cook 5 to 6 minutes, until mushrooms are

tender and the onions softened.

Spread bottom half of each roll with 1/4 of the cheese. Add arugula, then a

mushroom, onions and other half of roll.

Makes 4 servings.

Calories 225, Fat 6 g, Carbs 21 g, Sodium 341 mg, Fiber 0 g.