2 large portobello mushroom
1 tablespoon lowfat mayonnaise
1 tablespoon nonfat sour cream
1/2 teaspoon lemon juice
1 teaspoon olive oil, mixed with 1 teaspoon water
4 slices sourdough bread, thickly cut or use rolls
1 clove garlic
2/3 cup basil leaf
1 tomato, sliced
In a small bowl mix mayonnaise, sour cream and lemon juice. Grill or broil mushrooms brushed with oil/water mixture until tender. Toast bread on grill or under broiler. Rub bread with cut garlic cloves. Spread mayonnaise mixture on bread halves and top with grilled mushrooms, sliced tomato and basil leaves. Add lettuce leaves if desired. Serve immediately.
Makes 2 servings.
Calories 200 Fat 5 g Carbs 30 g Sodium 354 mg Fiber 2 g.