FoodiefromSoCal
03-24-2005, 05:27 PM
I am not a vegetarian but I make this a lot when I need to prepare a filling and healthy lunch on the go (handling meats = having to spend extra time to sanitize & clean), so here's a filling meatless recipes that satiate pretty much anyone's carnivore tendencies.
2 slices whole-wheat bread, lightly toasted
giant handful of baby spinach (they wilt a lot when cooked)
1 portabella mushroom cap, sliced
2 teaspoon balsamic vinagarette dressing
1 teaspoon oil (not extra-virgin if olive)
1 slice Jarlsberg cheese (substitute with pepperjack or swiss if not available)
Heat oil in skillet over medium-high heat, then saute sliced portabella until it starts to soften (3 min. max from personal experience), add spinach and continue saute until it starts wilting (approx. 1 minute), take skillet off heat and put cheese over mushroom-spinach mixture. Spread balsamic vinagarette over whole-wheat toast then use a spatula to pick up the mushroom-spinach-melted-cheese mixture and plop onto bread. Top with other bread, slice in half and enjoy.
Est. calories - 550 (mostly from bread, oil, cheese, and balsamic)
2 slices whole-wheat bread, lightly toasted
giant handful of baby spinach (they wilt a lot when cooked)
1 portabella mushroom cap, sliced
2 teaspoon balsamic vinagarette dressing
1 teaspoon oil (not extra-virgin if olive)
1 slice Jarlsberg cheese (substitute with pepperjack or swiss if not available)
Heat oil in skillet over medium-high heat, then saute sliced portabella until it starts to soften (3 min. max from personal experience), add spinach and continue saute until it starts wilting (approx. 1 minute), take skillet off heat and put cheese over mushroom-spinach mixture. Spread balsamic vinagarette over whole-wheat toast then use a spatula to pick up the mushroom-spinach-melted-cheese mixture and plop onto bread. Top with other bread, slice in half and enjoy.
Est. calories - 550 (mostly from bread, oil, cheese, and balsamic)