Portobello Mushroom, Goat Cheese and Sundried Tomato Sandwich with Fresh Basil and Drizzled Balsamic

Florida Coastal Cooking
Serves 1
**4 WW Pts Plus


2 Portobello mushrooms

1 oz goat cheese

3 un-sulphured sun dried tomatoes

2 leaves fresh basil

Good quality balsamic vinegar for drizzling

Salt, pepper and garlic powder, to taste

Handful of fresh lettuce

Olive oil spray


1. Preheat grill to medium high heat; spray both sides of portobello with oil, season with salt, pepper and garlic powder.  Grill about six minutes per side.

2. Meanwhile, soak sun dried tomatoes as mushrooms cook, about 12 minutes. Remove from water and chop.

3. Lay grilled portobellos on a plate with top sides down.  Drizzle with balsamic. Layer one side with goat cheese, sun dried tomatoes, basil and lettuce.  Top with other portobello.  Enjoy with a fresh salad.