1 large Portobello mushroom
1 whole wheat sandwich thin
1 tbsp balsamic vinegar
1 slice fat free Swiss cheese
Crumbled tomato and basil goat cheese
Optional (I highly recommend you add both for extra flavor and texture):
Handful of spinach or arugula
Heat a small fry pan on medium/high heat. After washing your Portobello mushroom and removing the stem pour 1/2 tbsp of balsamic vinegar in the cap place it in the pan bottom side down (the side that had the stem). While that grills wash your spinach and toast your whole wheat sandwich thin. Flip the Portobello cap and add 1/2 tbsp of balsamic vinegar in the pan after a few minutes. You can add more if you like but don’t go too heavy else the balsamic vinegar will completely over power the other ingredients. Add the Swiss cheese and place a top on the pan so the cheese will melt faster. Remove the sandwich thin from the toaster and spread spicy mustard on one or both sides depending on your preference. Remove the Portobello cap after a few minutes and place on the bread. Add the spinach or arugula and the crumbled goat cheese.
If you added more balsamic vinegar make sure you drain the vinegar as best you can before you place it on the sandwich thin else it will make the bread soggy. Make sure you grill the Portobello cap long enough; it’s better to have it crispier than not cooked enough. Don’t go overboard with the goat cheese, a little goes a long way and stay away from the mayo, you won’t even need it. Trust me! For a side I baked some asparagus and just sprinkled a lemon and balsamic mixture on top with some crushed salt and black pepper.
Comment below, I would love to hear your feedback and/or modifications you made to the recipe.
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