When I got sick of making tofu and vegetables for dinner every single night last week, I found this recipe and gave it a whirl. Let me now share my version of it with you and you can give it a whirl. We have had this twice in the past week now and drooled over it.
- balsamic vinegar
- soy sauce
- pesto (in a jar)
- evoo mayo
- low carb breading of some form
- portabello mushrooms
- a little bit of low fat shredded cheese
- mix 2:1 pesto and mayo. So for 1 T of mayo, mix 2T of pesto. Blend well and leave it in a little bowl ready for prepping
- marinate shroom first with soy sauce and balsamic
- Grill portabello in nonstick pan with 1T evoo, and garlic
- Grill or heat breading (I used ezekial pita)
- coat inners of heated bread with pesto dressing
- place portabello on bread
- drizzle with splashes of cheese
- serve and enjoy
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