Ingredients:
2 T. olive oil
4 T. lemon juice
2 to 4 portobello mushrooms, sliced to fit rolls
1 sm. onion, sliced in rings
1 clove garlic, minced
1 c, spinach leaves
salt to taste
1 T. soy margarine
2 French or pumpernickel rolls
Directions:
Combine one tablespoon olive oil and two tablespoons lemon juice; marinate washed mushrooms in the mixture for a few minutes. Sauté onion rings and garlic in the remaining oil and lemon juice until clear. Add mushrooms and sauté for two additional minutes; add spinach during the last minute. Salt lightly. Spread soy margarine on both sides of the rolls. Assemble rolls and wrap tightly in plastic wrap, or place in a sealed container. Serves: 2.
Nutritional Information:
Calories per serving: 358; protein: 7 grams; carbohydrate: 38 grams; fat: 21 grams; cholesterol: 0 milligrams; fiber: 1.5 grams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.
