Well the diet is still on. I’m pretty proud of myself actually, I’m sticking with it (knock on wood!) and seeing results. It helps that there are so many tasty healthier options out there these days. Options like this roasted portobello and goat cheese sandwich.
Let me tell you something, this sandwich was awesome. It was so good that I cooked them again the next night. I just bought regular goat cheese so I added just a very small amount of 1% milk and mixed it well to make it creamier and more spreadable. I also served it on sandwich thins. Excellent!
Roasted Portobello and Goat Cheese Sandwiches
Recipe from Clean Eating, November/December 2011 issue
1 lb. portobello mushrooms, stemmed and cut into 1/4 inch strips
1.5 tsp olive oil
1/2 cup goat cheese, spreadable if you can find it
1/2 green onion, finely chopped
1 tbsp fresh lemon juice
2 tsp fresh thyme, chopped
1/2 tsp ground black pepper
1/4 tsp fine sea salt
4 sandwich thins
4 cups spring mix or arugula
- Preheat oven to 375. In a bowl, toss the mushrooms and oil then spread out in a large casserole and roast 20 minutes, tossing halfway through.
- While that’s cooking, mix the goat cheese, green onion, lemon juice, thyme, salt and pepper (and milk if needed to make it spreadable) in a medium bowl.
- Layer sandwich thins with spread, mushrooms and arugula. *You can toast the buns if you want to, but we did not.
Total Fat: 11 g
Sat. Fat: 6 g
Monounsaturated Fat: 3.5 g
Polyunsaturated Fat: 1 g
Fiber: 5 g
Sugars: 6 g
Protein: 13 g
Sodium: 456 mg
Cholesterol: 16 mg