Grilled Vegetarian Portabella Sandwich

1 4" round fresh Portabella Mushroom
2 tbsp. Olive Oil
2 tbsp. Balsamic Vinegar
1 medium Shallot, minced
1/4 medium Red Bell Pepper
1/4 medium Yellow Bell Pepper
1/4 medium Carrot, cut lengthwise, 1/4" thick
1/4 medium Zucchini, cut lengthwise, 1/4" thick
2 tbsp. Herbed Goat Cheese
1 medium Red Onion, sliced
2 large slices Multi-grain Bread
1/2 bunch Watercress, washed, drained, dried and tossed
lightly with balsamic vinegar

Make a marinade for the grilled vegetables by combining oil, vinegar, shallot, garlic, fresh herbs, salt and pepper. Lightly toss the mushroom, peppers, carrot and zucchini in the marinade. Grill vegetables for 5 minutes maximum. Midway through, turn vegetables over. (roast in a 425° oven for 8 to 10 minutes.) Towards the end of the cooking time, toast bread. To assemble, slice mushroom and bell peppers into 1/4" slices. Spread goat cheese on toasted bread. Add the grilled vegetables; top with onion or scallion and drizzle on reserved marinade. Serve with watercress on the side.

YIELD: 1 Portions

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Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.