This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewürztraminer.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 clove garlic, minced
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 large slices country-style sourdough bread, cut in half
1/2 cup sliced jarred roasted red peppers
1/2 cup chopped tomato
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted Kalamata olives
1 tablespoon red-wine vinegar
1/2 teaspoon dried oregano
2 cups loosely packed mixed baby salad greens

1. Preheat grill to medium-high.
2. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

NUTRITION INFORMATION: Per serving: 301 calories; 11 g fat (2 g sat, 7 g mono); 3 mg cholesterol; 40 g carbohydrate; 10 g protein; 4 g fiber; 795 mg sodium; 691 mg potassium.

Nutrition bonus: Selenium (44% daily value), Folate (33% dv), Vitamin A (25% dv), Potassium (20% dv).

2 1/2 Carbohydrate Servings

Exchanges: 2 starch, 2 vegetables, 2 fat

Always looking for vegetarian options for "burgers." These are delish!

Paula

This was awesome. I was worried that the mushroom taste would overpower everything else but the tomato/roasted bell pepper/feta combination really blended great! We had it with homemade oven fries and corn. A great meal.

Anonymous

Looks like a great recipe. It would be even healthier served on a whole wheat pita bread and a bowl of lentil soup for more protein. Oven roasted Greek style potatoes would be a good side.

Anonymous, MA

Wonderful. I forgot to add the dried oregano and was still great. The sourdough bread worked perfectly. I served it with grilled zucchini topped with shredded mozzarella cheese. Will definitely make it again!

, Avon, NY

It was very good. I am interested in recipes, I like to print and try new ones. I enjoy doing this, sincerely Marissa.

Anonymous, Greer, SC

My husband and I loved this. I used baby spinach instead of the salad greens and left out the olives.

Jeanette, Fernandina Beach, FL

There are only two of us so I used the other two mushrooms to make great salads for lunch the next day. The feta cheese mixture easily replaced the dressing too.

Lizz, Columbus, OH

YUM!! This was so good that I made it twice in one weekend. I don't normally buy sourdough bread, but the flavor was perfect for this sandwich. During my second go at this recipe, I added grilled zucchini. (Not necessary, but really really good!) I might add a few more spices next time (maybe some crushed red pepper flakes), and also a squeeze of lemon.

J., Phoenix, AZ