Roasted Portobello and Mozzarella Melt

Servings: 4 

500mg calcium per serving

Nutrition Facts Per Serving:  Calories 307, Fat 14g, Per fat 41g, Cholesterol 0mg, Carbohydrates 2g, Protein 16g, Fiber, Sodium



2 medium Portobello mushrooms, stems trimmed, caps rinsed and patted dry

2 teaspoons extra-virgin olive oil

2 tablespoons balsamic vinegar

Sea salt and freshly ground black pepper (to taste)

3 tablespoons pesto (see recipe)

8 slices spelt or 7-grain, lactose-free bread

6 ounces soy or rice mozzarella, thinly sliced

4 slices ripe tomato

2 teaspoons soy margarine



  1. Preheat oven to 350°. Rub mushrooms with olive oil and vinegar. Season with salt and pepper. Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft. Thinly slice mushrooms once cooled. Do not turn off oven.
  2. Spread pesto on all 8 pieces of bread. Divide mozzarella on 4 pieces of bread. Put tomato slices on top of cheese. Place Portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches. 
  3. Heat a medium nonstick skillet over medium heat. Melt margarine. Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly). Turn over and brown the other side. Each side should take 2-3 minutes to brown. Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.



Recipes reprinted from by permission of publisher