1 large portabella mushroom, stem removed
1 tsp. olive oil
1/8 tsp. salt, or more to taste
2 dashes ground Thyme, or more to taste
1 tbls. FF mayo
dash cayenne pepper, or more to taste
1 stick light string cheese (I used laughing cow light swiss wedge)
1 arnold select/orowheat sandwich thins roll or pepperidge farm deli flats roll
1 tsp. light whipped butter or light spread (like brummel & brown)
2 dashes garlic powder
1 thick slice red onion, all rings intact
1 large tomato slice
1/2 cup shredded lettuce/greens
1) Coat both sides of the mushroom with oil and sprinkle with salt and thyme. Gently rub the seasonings into the mushroom and set aside.
2) Season mayo to taste with cayenne pepper. Mix well and set aside. Pull string cheese into pieces (or wedge into cubes/pieces) and set aside as well.
3) Split apart your roll and spread the inside with butter. Sprinkle with garlic powder.
4) Bring a large skillet or a grill pan sprayed with nonstick spray to medium-high heat. Place roll halves in the pan with buttered sides down. Once warm and toasty, remove and plate with the buttered sides up.
5) Place mushroom in the skillet/pan, rounded side up, along with the onion, side by side. Cook for 5 minutes, and then flip both.
6) Top mushroom evenly with cheese, and cook for another 5 minutes, or until cheese and veggies have softened.
7) Place mushroom on the bottom half of roll. Top with onion, tomato, and lettuce. Spread the buttered side of the roll’s top half with mayo, and finish off your sandwich it. Enjoy!
Serving size is 1 entire sandwich
Calories: 263
Sodium: 827mg
Carbs: 33.5g
Fiber: 7.5g
Protein: 14.5g
