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Roasted Portobello and Soy Mozzarella Melt

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I plan on trying this with tofutti's roasted garlic mozzarella slices-

 

 

* Exported from MasterCook *

 

Roasted Portobello and Soy Mozzarella Melt

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium Portobello mushrooms -- stems trimmed, rinsed, and

patted dry

2 teaspoons extra-virgin olive oil

2 tablespoons balsamic vinegar

sea salt and freshly ground black pepper

3 tablespoons Pumpkin Seed, Basil, and Miso Pesto or

other pesto

8 slices spelt or 7-grain bread

6 ounces soy mozzarella -- thinly sliced

4 slices ripe tomato

2 teaspoons soy margarine

 

Preheat the oven to 350F. Rub the mushrooms with the olive oil and vinegar.

Season with salt and pepper.

 

Place the mushrooms flesh side down on a baking tray and roast for 10 to 12

minutes, or until soft. Thinly slice the mushrooms when they have cooled. Do

not turn off the oven.

 

Spread the pesto on all 8 pieces of bread. Put the tomato slices on top of the

cheese. Place the portobello slices on top of the tomato and put the remaining

4 slices of bread on top to complete the sandwiches.

 

Heat a medium nonstick skillet over medium heat. Melt the margarine. Add the

sandwiches, 2 at a time, and cook until browned on one side (place a heavy

object on top of each sandwich to help it brown evenly). Turn over and brown

the other side. Each side should take 2 to 3 minutes to brown. Place the

sandwiches on a baking sheett and finish cooking in the oven for 5 minutes.

 

Description:

" Texture, texture, texture. This sandwich is full od gooey soy

cheese, and juicy, meaty mushrooms, layered between delicious crispy,

toasted bread. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 89 Calories; 5g Fat (48.5% calories from

fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 37mg

Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pumpkin Seed, Basil, and Miso Pesto

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups tightly packed basil leaves

2 cloves garlic

2 tablespoons shelled pumpkin seeds

2 teaspoons fresh lemon juice

2 teaspoons chickpea miso or regular miso

1 teaspoon honey

1 tablespoon extra-virgin olive oil

 

Preheat the oven to 325F. Toast the pumpkin seeds for 5 minutes.

 

Place all inredients in a food processor with 2 tablespoons water and blend

until smooth. Store, covered, in the refrigerator for up to 5 days.

 

Description:

" This versatile pesto can be served as a spread for sandwiches,

dolloped on pasta or swirled in the Roasted Kabocha Squash Soup for

extra flavor. Try it on top of your favorite seasonal sauteed

vegetables. "

Yield:

" 1 1/4 cups "

Start to Finish Time:

" 0:15 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 152 Calories; 14g Fat (76.9% calories

from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

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