Eating well pbt (portabello~ basil & tomato s
4 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 2 | tablespoons | Reduced-fat Mayonnaise |
| 2 | tablespoons | Nonfat Sour-Cream or Nonfat Plain Yogurt. |
| 1 | teaspoon | Fresh Lemon juice |
| 1 | tablespoon | Olive Oil |
| 2 | 4 oz Portabello, stems removed, caps wiped clean and sliced 1/8 inch. | |
| Freshly ground salt and | ||
| Black pepper to taste | ||
| 8 | slices | Sourdough Bread |
| 1 | Clove garlic, halved | |
| 1 | cup | Basil loosely packed & washed, dried & shredded only shred if large. |
Directions
: Prepare grill or preheat broiler. In a small bowl, stir together mayonnaise, sour cream or yogurt, and lemon juice. Brush olive oil over the mushrooms. Grill or broil mushroom slices until tender and golden, 2 to 3 minutes a side . Season with salt and pepper.meanwhile, toast bread on the grill on under the broiler. Rub both sides of the bread with garlic clove. Spread half of the mayonnaise mixture over 4 toasted bread slices and arrange basin on top. Top with the grilled mushroom slices, followed by the tomato slices and salt and pepper. Finish with a dollop of the remaining mayonnaise mixture and cover with the remaining pieces of toast.