Portabella, Pesto Focaccia Sandwich Recipe

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Ingredients:

Serving

2 tbsp olive oil
4 large portabella mushrooms, stem & gills removed
4 slices cheddar cheese , 1/4 inch slices, the cheese is to fit inside the mushroom caps
1 rosemary focaccia bread
1/4 cup pesto sauce, homemade
4 slices tomatoes (thick slices)
lettuce (to garnish )
salt & pepper

Directions:

Brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked.
Turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften.
While the mushrooms are cooking warm the foccacia bread.
Cut the foccacia bread in two so you have a large hamburger bun.
Place the portabellos on the bottom half of the bread, divide the pesto between the 4 caps, top with tomato slices, add lettuce, cover with top half of the bread and cut into 4 pices.
Enjoy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	277.03 Kcal (1160 kJ)
Calories from fat	212.7 Kcal
		% Daily Value*
Total Fat	23.63g	36%
Cholesterol	35.32mg	12%
Sodium	286.3mg	12%
Potassium	427.06mg	9%
Total Carbs	5.46g	2%
Sugars	3.76g	15%
Dietary Fiber	1.41g	6%
Protein	11.61g	23%
Vitamin C	4.7mg	8%
Iron	0.3mg	2%
Calcium	294.3mg	29%

Amount Per 100 g
Calories	172.29 Kcal (721 kJ)
Calories from fat	132.29 Kcal
		% Daily Value*
Total Fat	14.7g	36%
Cholesterol	21.96mg	12%
Sodium	178.06mg	12%
Potassium	265.61mg	9%
Total Carbs	3.4g	2%
Sugars	2.34g	15%
Dietary Fiber	0.87g	6%
Protein	7.22g	23%
Vitamin C	2.9mg	8%
Iron	0.2mg	2%
Calcium	183.1mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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